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.

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).

Refrigerator Pickled Carrots
Use organic when available, makes 32 oz.
Refrigerator Pickled Carrots
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!

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My husband would love these. He eats carrots like Bugs Bunny. TFS
I have GOT to make these. They sound WONDERFUL!
Looks like something that my hubby and I will love. Thanks for sharing it..
Sounds really good! Thanks!
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!
Oh yes homemade is best. I had homemade sauerkraut once. I’d love to try making it. Have a great day!
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!!!
let me know what u think!
Yum, this looks delicious! Pinning
Have a great week,
Kippi
Sounds delicious! I’m going to have to give it a try. Thank you for sharing at Party In Your PJ’s!
I’ve never had pickled carrots – these sound good. Thanks for sharing at the What’s for Dinner party. Have a fabulous week.
Hubby is going to LOVE these – thanks for sharing!
Thank you for sharing on the Classy Flamingos. I’ve never had a pickled carrot, they sound good. http://blog.poinsettiadr.com
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!
thanks Lisa for the feature – see you soon!
Thanks for linking up at the #UnlimitedMonthlyLinkParty 2! Pinned ♥