Homemade Refrigerator Pickled Carrots

Last month I discussed pickling asparagus using the traditional canning method. Today let’s do a fast refrigerator pickled vegetable. If you like crispy pickles in the summer, then you are going to love this new take on an old classic.  Pickled carrots are absolutely delicious and lend a burst of color to any plate. Because these pickled carrots are refrigerator pickles, they are much simpler to prepare than when using traditional canning, and allow the carrots to maintain just the right amount of crunch.

 

 

Carol's kitchen veggies

 

 

When you choose your carrots, make sure to pick organic for more vitamin C and vitamin A. A research  study published in Agriculture, Ecosystems & Environment examined the effect of organic, conventional, and integrated production on vegetable characteristics associated with quality as well as the health of the soil. After 7 years of the study, the researchers found that not only was the organic soil healthier but that the carrots under organic production were of the highest quality with the greatest amounts of soluble solids, ascorbic acid (vitamin C) and beta-carotene (vitamin A).

 

Carrots, Basket, Vegetables, Market, Food

 

 

 

Refrigerator Pickled Carrots

Use organic when available, makes 32 oz.

Print

Refrigerator Pickled Carrots

Easy and tasty refrigerator carrot pickles as an appetizer or side dish.
Course Appetizer, Side Dish
Cuisine American
Keyword pickled carrots, refridgerator carrot pickles
Servings 32 oz

Ingredients

  • 3 1/2 cups water
  • 1 1/4 cups white vinegar
  • 1/2 tsp sugar
  • 1 tbsp salt
  • 4 cups carrot sticks
  • 2 cloves garlic
  • 1 tsp mustard seed
  • 1 tsp dried dill (or one head of fresh dill)
  • 1 32 oz  glass jar (or jar of choice)

Instructions

  • Peel the carrots & quarter or halve them lengthwise depending on size of carrot
  • Trim to fit into your glass jar
  • Add carrot sticks, garlic, mustard seed, and dill into the jar
  • Combine water, sugar, salt and vinegar in a sauce pan and bring to a boil
  • Remove from heat and pour directly into jar until the carrots and spices are fully covered
  • Seal the lid tightly
  • Place your carrot pickles in the refrigerator for at least three days before eating
  • Flavor increases the longer the carrots sit in the brine
  • Drain carrots before serving
  • Eat within 2 weeks and keep refrigerated
  • Makes a great appetizer and side dish, but are amazing added to tuna salad

 

 

 

 

Enjoy!

 

 

 

 

 

 

This post was featured at:

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

16 thoughts to “Homemade Refrigerator Pickled Carrots”

  1. This sounds good. I’ve picked garlic and made sauerkraut before. My husband has a big crock for pickling. I need to make sauerkraut again. The homemade kind is the best!

    1. Oh yes homemade is best. I had homemade sauerkraut once. I’d love to try making it. Have a great day!

  2. That’s such a great idea Carol! I will pick up a bunch of carrots at Saturday Market now that we’re home again in Oregon … tuna salad is a favorite here and one of my go-tos on a busy day — so that last sentence of your post really made me want to save this recipe. Thanks!!!

  3. I’ve never had pickled carrots – these sound good. Thanks for sharing at the What’s for Dinner party. Have a fabulous week.

  4. Your pickled carrots sound delicious, Carol! I featured your post on Farm Fresh Tuesdays! Thank you for sharing with us 🙂 Can’t wait to see what you share this week!

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