Pickled Shredded Carrots

Angie Zoobkoff

These tangy refrigerator carrot pickles require only four ingredients and 15 minutes of your time. They're perfect for rice and noodle bowls, or tucking into sandwiches.

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Prep Time 10

Cook Time 5

Total Time 15

Course condiment

Cuisine American

Servings (1-pint) jar

Calories 5 kcal

Equipment

1-pint glass jar with lid or two half-pint jars
Julienne peeler or sharp knife or food processor

Ingredients

3 to 4 large carrots shredded or cut into ¼-inch (6-mm) batons
¾ cup water
½ cup rice wine vinegar
3 tablespoons granulated sugar
1 tablespoon pickling or kosher salt

Instructions

Pack the shredded carrots into a 1-pint jar.
In a small saucepan, combine the water, vinegar, sugar, and salt.
Bring to a simmer, stirring until the sugar and salt dissolve.
Remove from the heat and pour over the carrots.
Close the jar and refrigerate for 1 hour before using. The pickles will keep for up to 4 weeks in the fridge.

Notes

Always use a clean fork or spoon when removing pickles from the jar to prevent contamination.
The carrots will lose some of their crispness the longer they sit.
This recipe is suitable for gluten-free, dairy-free, and vegan diets.

Nutrition

Serving: 0.25 cupCalories: 5kcal

Keyword pickling, quick pickles, refrigerator pickles