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jars of zesty pickled carrots with jalapeño slices on a kitchen counter
Abby Smolarsky

Zesty Pickled Carrots

These zesty refrigerator pickled carrots are crisp, bright, and lightly spicy with garlic, black peppercorns, and fresh jalapeño. They are easy to make in under 15 minutes and develop even more flavor after a day in the refrigerator.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound carrots, peeled and cut into sticks
  • 1 small jalapeno, thinly sliced
  • 1 cup white vinegar
  • 1 cup water
  • ¼ cup sugar, adjust to taste
  • 1 Tbsp sea salt, kosher salt, or pickling salt
  • 1 clove garlic, minced
  • ¼ tsp whole black peppercorns

Equipment

  • 1 Quart sized glass jar with lid
  • Saucepan
  • Sharp knife
  • Cutting board

Method
 

  1. Pack the carrots tightly into a clean, sealable glass jar, leaving about ½ inch headspace at the top. Trim carrot sticks as needed to fit your jar.
  2. Add the minced garlic, black peppercorns, and jalapeno slices to the jar, distributing them evenly around the carrots.
  3. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring the mixture to a boil.
  4. Reduce the heat and simmer for about 2 minutes, stirring until the sugar and salt are completely dissolved.
  5. Carefully pour the hot brine over the carrots until they are fulling submerged. Leave about ¼ inch headspace at the top of the jar.
  6. Allow the jar to cool completely at room temperature, then seal with a lid and place in the refrigerator.
  7. Refrigerate for at least 24 hours before eating. Flavor improves after 2 to 3 days.

Notes

  • These carrots are refrigerator pickles and are not shelf stable. Store in the refrigerator and keep the carrots submerged in the brine. They will keep for up to one month.
  • Adjust spice level by adding more or fewer jalapeno slices or removing the seeds for milder heat.
  • You can use this brine recipe for all sorts of pickled vegetables. I also like to use it with pickled asparagus and red onions.
  • Failure to let the jars cool completely before refrigerating them can result in the glass cracking due to rapid temperature changes. You don't want to clean up a brine-y mess in the refrigerator - let them cool!