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4.6 from 21 votes

Quick Pickled Carrot Spears

Bring something special to the table with this well-loved recipe.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 3 quart jars
Calories: 163 kcal
Course: Condiments

Ingredients

  • 2 pounds carrots
  • 1 1/2 cup white vinegar
  • 1 1/2 cup water
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons dill seed
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red chili flakes
  • 2-3 cloves garlic

Instructions

    Cup of Yum
  1. Bring a small pot of water to a boil in which to blanch the carrots.
  2. Prepare jars. I like to use the taller pint and a half jars for this pickle, but two or three wide mouth pints will also work.
  3. Peel carrots and trim to fit jars. Cut into thin sticks.
  4. When the water comes to a boil, drop in the carrots and cook for 2 minutes.
  5. When time is up, remove carrots from water and run under cold water to stop cooking.
  6. Combine vinegar, water and salt in a small saucepan and bring to a boil.
  7. Divide spices and garlic cloves evenly between jars.
  8. Pack carrots sticks upright in jars.
  9. Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
  10. Tap jars gently to remove air bubbles.
  11. Wipe the rims and apply the lids and rings.
  12. Let jars cool on the counter until they’re no longer hot to the touch and refrigerate. Let them rest for at least 24 hours before eating.

Nutrition Information

Calories 163kcal (8%) Carbohydrates 31g (10%) Protein 3g (6%) Fat 1g (2%) Sodium 3712mg (155%) Potassium 1003mg (29%) Fiber 9g (36%) Sugar 14g (28%) Vitamin A 50615IU (1012%) Vitamin C 18.7mg (21%) Calcium 143mg (14%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 3quart jars

Amount Per Serving

Calories 163

% Daily Value*

Calories 163kcal 8%
Carbohydrates 31g 10%
Protein 3g 6%
Fat 1g 2%
Sodium 3712mg 155%
Potassium 1003mg 21%
Fiber 9g 36%
Sugar 14g 28%
Vitamin A 50615IU 1012%
Vitamin C 18.7mg 21%
Calcium 143mg 14%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.