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Yields:
3 c.
Prep Time:
10 mins
Total Time:
12 hrs 15 mins
These pickled carrots are just as easy as homemade dill pickles. All you need to do is make a brine (water + spices + sugar + salt), heat it up, and pour it over your veggies. Let the whole thing cool to room temperature, then wait at least 2 hours. The longer you wait, the more flavorful your pickles will be.
If you're not a fan of spice, skip the crushed red pepper flakes, or decrease it to 1/4 or 1/2 teaspoon. These crunchy sticks are HOT.
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Ingredients
- 1 tsp.
black peppercorns
- 1 tsp.
crushed red pepper flakes (optional)
- 1/2 tsp.
allspice berries
- 1 cup
rice vinegar
- 1 cup
water
- 1/3 cup
granulated sugar
- 1 Tbsp.
kosher salt
- 1 lb.
carrots, peeled and cut into sticks
- 2
cloves garlic
Directions
- Step 1In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat.
- Step 2Pack carrot sticks and garlic into a sterilized 1-quart glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.
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