Quick Pickled Carrots with Ginger
This EASY recipe for quick pickled carrots with ginger produces crunchy, tangy, super flavorful carrot pickles! They make a killer snack and are a great addition to salads, sandwiches, rice bowls, and charcuterie boards.
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Making your own pickles is one of the easiest and tastiest ways to eat your vegetables. This recipe uses carrots, but the brine can easily be poured over green beans, cucumbers, radishes, snap peas, okra, cooked beets, cauliflower, or your favorite vegetable for pickling! Turn your farmer's market bounty into something much more exciting.
This quick pickled carrots recipe is ready fast and no special canning equipment is necessary. They make a healthy snack and are great to have as a side dish for sandwiches and salads. Pickled carrots are an easy way to add a tangy crunch to any meal.
Love pickles? Check out these super easy homemade pickles. or my Louisiana style Pickled Shrimp recipe. Or try my favorite Sicilian recipe for eggplant caponata, a sweet and tangy accompaniment to just about anything!
Why This Recipe Works
- Quick pickles recipe and ready in a few hours.
- Less than 10 simple ingredients.
- Less than 15 minutes of hands-on time to make.
Vinegar - I prefer white vinegar since it has a neutral tangy flavor, but rice vinegar or apple cider vinegar will also work if you like those flavors.
Sugar - I use regular cane sugar for this recipe. You can also use honey or agave.
Soy sauce - If you need the pickles to be gluten free, you can use tamari.
Ginger - Ginger adds a spicy sweet flavor you can only get with a fresh knob of ginger. Don't substitute ground ginger, but you can leave it out if you don't have any on hand.
Garlic cloves - Use fresh garlic for the best flavor.
Jalapeno - If you want spicy pickled carrots, you can use hot peppers instead. The jalapenos won't really give you spicy carrots, but will just add a little kick and help with the pickle flavor.
Fresh carrots - I love rainbow carrots, but you can use any type of carrot. Baby carrots and standard carrots will also work. Slender carrots work great. Large carrots are fine too. You just may need to trim larger carrots down to fit the jar.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
Mason Jars - Mason jars, canning jars or other glass jars with tight fitting lids work for this quick pickling recipe.
Step by Step Instructions
- Combine the vinegar, water, sugar, salt, soy sauce, ginger and garlic in a medium saucepan and bring up to a boil. Simmer for a few minutes, then remove from the heat to cool slightly.
- Evenly distribute the carrots and jalapeño slices between two pint sized jars. Pour the hot brine over everything, making sure the carrots are fully submerged. Use your fingers to tuck in a few pieces of garlic and ginger. Be careful of the hot liquid.
- Let the jars cool down, then cover and place in the refrigerator for a minimum of 30 minutes or for up to 2 months. The pickled carrots will continue to get stronger and more sour with time.
Tips for Success
- This recipe is great with other vegetables too. Experiment with whatever is fresh at your market and find your favorite vegetable to pickle!
- Once the pickles are gone, save the leftover pickling brine for next time, or whisk into a vinaigrette.
- You don't need to peel carrots before pickling, but if you're sensitive to the peels, you can.
- For a bit more spice, sprinkle in some red pepper flakes.
Serving Suggestions
Try these carrots with some Chicken Lettuce Wraps instead of using the carrots in the wrap recipe. Or serve them alongside the most delicious French Onion Grilled Cheese or with this BLT Sandwich.
Give these carrots a try as a topping on Dan Dan Noodles. They're a great way to add some extra flavorful crunch.
FAQ
Store picked carrots in an airtight jar with a tight fitting lid for up to 4 weeks.
You do not need to blanch the carrots before pickling. I prefer to keep the carrots extra crunchy so I don't blanch them before pickling.
You can leave the sugar out of the brine, but they won't taste the same. The sugar helps to balance and enhance the flavors.
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Quick Pickled Carrots with Ginger
Ingredients
- 2 cups vinegar
- 1 cup water
- 4 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon soy sauce
- 1 knob ginger peeled and sliced into rounds
- 4 cloves garlic peeled and smashed
- 1 jalapeno sliced
- 1 lb carrots or as many will fit in your jars, greens trimmed, cleaned, and cut to fit the jar if needed
Instructions
- Combine the vinegar, water, sugar, salt, soy sauce, ginger and garlic in a medium saucepan and bring up to a boil.
- Simmer for a few minutes, then remove from the heat to cool slightly.Evenly distribute the carrots and jalapeño slices between two pint sized jars.
- Pour the hot brine over everything, making sure the carrots are fully submerged.
- Use your fingers to tuck in a few pieces of garlic and ginger. Be careful of the hot liquid.
- Let the jars cool down, then cover and place in the refrigerator for a minimum of 30 minutes or for up to 2 months. The pickled carrots will continue to get stronger and more sour with time.
Notes
- This recipe is great with other vegetables too. Experiment with whatever is fresh at your market and find your favorite vegetable to pickle!
- Once the pickles are gone, save the leftover brine to make another batch, or whisk into a vinaigrette.
- You don't need to peel carrots before pickling, but if you're sensitive to the peels, you can.
- For a bit more spice, sprinkle in some red pepper flakes.
I made these for Thanksgiving and they were a big hit! Making them again for Christmas by request -- a healthy alternative to all those cheesy apps.
LOVE the idea of serving them at Thanksgiving, what a welcome burst of freshness! Thank you for the review!
These Quick Pickled Carrots With Ginger are a flavor explosion! Tangy, sweet, and just a hint of spice from the ginger. Perfect for adding a zesty kick to your meals or as a crunchy snack. And hey, they're even easier to share than a recipe
so glad you liked them!
Love pickled veggies and this is such a perfect use of seasonal carrots. Thanks for the easy recipe!
That's the recipe I've been looking for. You even used my favorite purple carrots.
GREAT video! Laughing my butt off over those bloopers! I think I might bypass half of the jalapenos (judging from your facial squirms!). Otherwise... I'm all over this! Thanks for another great recipe, Coley.