Sweet and Spicy Quick Pickled Carrots

Jul 22, 2025
by Adela Kris
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PREP TIME

15 mins
COOK TIME

0 mins
TOTAL TIME

2 hrs 15 mins
SERVING

16 People
VIEWS

0

Transform ordinary carrots into a vibrant, tangy, and slightly fiery condiment with this quick pickling method. Perfect for adding a zesty crunch to sandwiches, salads, grain bowls, or enjoying straight from the jar as a flavorful snack.

Ingridients

Adjust Servings

4 medium carrots, peeled and julienned (approximately 2 cups)

1-inch piece of fresh ginger, thinly sliced

2-3 slices fresh jalapeño pepper (optional, for extra heat)

1 cup water

1/2 cup apple cider vinegar

1 tablespoon pure maple syrup

1 teaspoon kosher salt

Nutrition

Carbohydrate

3 g
Cholesterol

0 mg
Fiber

1 g
Protein

0 g
Saturated Fat

0 g
Sodium

145 mg
Sugar

1 g
Fat

0 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Prepare the Ingredients (5 mins): Gather all ingredients. Ensure carrots are peeled and julienned, ginger is thinly sliced, and jalapeño (if using) is sliced.

02

Step

Combine Solids (2 mins): Place the julienned carrots, sliced ginger, and jalapeño slices (if using) into a clean, sterilized pint jar with a tight-fitting lid.

03

Step

Prepare the Brine (5 mins): In a small saucepan, combine the water, apple cider vinegar, pure maple syrup, and salt.

04

Step

Bring to a Boil (3 mins): Bring the mixture to a rolling boil over medium-high heat, stirring until the salt is fully dissolved.

05

Step

Pour Brine over Vegetables (1 min): Carefully pour the hot brine over the carrot mixture in the jar, ensuring the carrots are completely submerged. If necessary, gently press down on the carrots to release any trapped air.

06

Step

Seal and Cool (5 mins): Screw the jar lid on tightly. Allow the jar to cool to room temperature on the counter before transferring it to the refrigerator.

07

Step

Chill and Infuse (minimum 2 hours): Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the pickling process to fully develop. The pickled carrots will be ready to eat after this chilling period.

08

Step

Store (N/A): Store the pickled carrots in the refrigerator for up to 2-3 weeks. The flavor will continue to develop over time.

For a milder flavor, remove the seeds and membranes from the jalapeño before slicing.
If you prefer a different sweetener, you can substitute honey or agave nectar for the maple syrup. Adjust the amount to your desired sweetness level.
Feel free to experiment with other spices, such as a pinch of red pepper flakes, a star anise, or a few black peppercorns, to customize the flavor profile.
Ensure the jar and lid are properly sterilized before use to prevent spoilage.
These pickled carrots are a delicious addition to tacos, spring rolls, and even as a vibrant topping for grilled meats or fish.

Adela Kris

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