Quick Pickled Carrot Spears

Course Preserves
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 quart jars
Calories 163kcal
Author Marisa


  • 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


  • Bring a small pot of water to a boil in which to blanch the carrots.
  • 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.
  • Peel carrots and trim to fit jars. Cut into thin sticks.
  • When the water comes to a boil, drop in the carrots and cook for 2 minutes.
  • When time is up, remove carrots from water and run under cold water to stop cooking.
  • Combine vinegar, water and salt in a small saucepan and bring to a boil.
  • Divide spices and garlic cloves evenly between jars.
  • Pack carrots sticks upright in jars.
  • Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
  • Tap jars gently to remove air bubbles.
  • Wipe the rims and apply the lids and rings.
  • 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.


Calories: 163kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Sodium: 3712mg | Potassium: 1003mg | Fiber: 9g | Sugar: 14g | Vitamin A: 50615IU | Vitamin C: 18.7mg | Calcium: 143mg | Iron: 1.4mg