This is a fantastically easy way to pickle carrots. It takes mere minutes to do and the results will last in your fridge for weeks. If you’re looking for something that will last longer or that you want to store at room temperature, you can check out spicy carrot pickles or our carrot archive for even more ideas.
You can cut the carrots into slices but I prefer the matchsticks. I use the scariest mandoline in the world to cut them in a hurry. If you’ve never used a mandoline before I recommend you start with a normal ‘slicer’ before moving to a unit like this. With practice it’s very safe but the slightest lap in attention can easily lead to a slip which will quickly ruin your knuckles (or worse) and your dinner. And no one likes to ruin dinner!
These can be eaten right away but they are even better after a few days.
How to Pickle Carrots – the Ingredients
- 4 pounds (or more) or less of carrots (peeled and sliced or cut into matchsticks)
- 2 Cups of water
- 1 cup brown mirin (rice wine vinegar)
- 2/3 cup sugar (or 3 tablespoons honey)
- 24 black peppercorns
- 1 tablespoon kosher salt
How to Pickle Carrots – the Instructions
- Combine everything but the carrots in a pot and simmer for 3 minutes stirring to incorporate the salt and sugar (or honey).
- Pack a clean jar tightly with the carrots.
- Remove the peppercorns from the vinegar (you can use them in other cooking or even throw them in your pepper mill if you’re ok with mixing flavors)
- Pour liquid over carrots (you may have extra depending on how tightly you packed them).
- Cover with a cloth (the jar will be hot) and leave on your counter for 6-12 hours.
- Store in fridge. Can be eaten immediately but will improve over next few days.
I store extra broth in an empty jar and top the carrots as we go. When the jar of carrots is done, I’ll bring the brine to a boil and repeat the pickling process a few times.
We ate these for dinner on top of hummus and lettuce and fermented hot sauce on wraps. They were phenomenal.