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lose-up of shredded carrots in brine, quick pickled carrot recipe with rice vinegar, perfect fridge pickles in 15 minutes.
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Quick Pickled Carrots

These sweet and tangy quick pickled carrots come together easily. Serve them over salads, sandwiches, tacos and more!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Resting Time 55 minutes
Total Time 1 hour
Servings 8
Calories 34kcal
Author Katie G.

Ingredients

  • 3-4 carrots shredded
  • 1/2 cup hot water
  • 3/4 cup rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt

Instructions

  • Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
  • Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.

Notes

Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average-sized carrots for this recipe.
This recipe makes about 16 ounces, or one large mason jar of pickled carrots. Each serving is roughly 2 ounces.
For best flavor, let the carrots rest at least 1 hour in the brine before serving.
Store in the fridge for up to 2 weeks. These are quick fridge pickles and not meant for canning.

Nutrition

Calories: 34kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 604mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg