How to Pickle Carrots: 4 Uses for Pickled Carrots

Pickled carrots are fresh carrots preserved in a pickling liquid that imparts a bright and tangy flavor onto the veggies. There are two main methods for making pickled carrots: quick and fermented. Quick-pickled carrots soak briefly in a vinegar solution known as a pickling liquid and will last in the fridge for a week or two. Otherwise, you can ferment the veggies in a salt brine in pressurized canning jars for longer storage and preservation. Other common pickled vegetables include dill pickles, pickled radishes, and [pickled beets](https://www.masterclass.com/articles/pickled-beets-recipe). Gluten-free pickled carrots are a reliable source of brightness and contrast. Here are a few ways to incorporate them into your cooking: 1. __Add to salads__: Like pickled onions, thinly sliced pickled carrots add acidity and crunch to an appetizer like chickpea and arugula salad or roasted beet salad. 2. __As a condiment__: Spicy pickled carrots with jalapeño and onion are a staple condiment in taquerías (Mexican restaurants that sell tacos and related fare). Serve spicy pickled carrots alongside Mexican street tacos for a bracing, fiery palate cleanser between bites. Alternatively, slice the pickled veggie into thin coins and add them to sandwiches like the Vietnamese banh mi with fresh cilantro. 3. __On cheese and charcuterie boards__: Carrots pickled with mustard seeds, bay leaves, and garlic perfectly complement aged meats and cheeses on [charcuterie boards](https://www.masterclass.com/articles/charcuterie-board-guide) and cheese plates. 4. __As a cocktail garnish__: Certain cocktails demand an extra crunchy pickled garnish. Pair a pickled carrot with a pickled green bean or two atop a [Bloody Mary](https://www.masterclass.com/articles/easy-bloody-mary-recipe) or Bloody María. Vinegar is the most common flavoring pickling liquid, but you can use other ingredients to flavor the carrots. Achieve different flavors by adding other ingredients to a standard recipe. Here are several flavoring options: 1. __Apple cider vinegar__: Although white vinegar is the most common pickling liquid, you can replace it with [apple cider vinegar](https://www.masterclass.com/articles/what-are-the-uses-for-apple-cider-vinegar) or use a combination of the two. As long as the vinegar you use is at least five percent acid, it will work for pickling carrots. 2. __Cinnamon stick__: Like peppercorns, cinnamon sticks add a warm, spicy element to a briny mixture. [Cinnamon](https://www.masterclass.com/articles/what-is-cinnamon-how-to-cook-with-cinnamon-spice) pairs well with root vegetables like carrots, turnips, and beets. 3. __Red onion__: Almost any pickling recipe will call for savory red onion, whether you’re making pickled green beans, bread and butter pickles, or other pickled veggies. 4. __Whole cloves and allspice__: A pickling spice blend typically includes bay leaves, whole allspice, coriander seeds, whole cloves, and red pepper flakes for a sweet and savory taste profile. Try using just clove and [allspice](https://www.masterclass.com/articles/what-is-allspice-how-to-cook-with-allspice-and-homemade-allspice-substitute-recipe) for a nice bite plus a little warmth and pepperiness. 5. __Whole peppercorns__: Whole black peppercorns are a common ingredient in pickling liquids. These spices work well with pickled carrots because of the veggie’s slight sweetness. Peppercorns add spice and balance any sweet flavors in the pickling liquid. 6. __Wine vinegar__: Try adding a wine vinegar—like [red wine vinegar](https://www.masterclass.com/articles/what-is-red-wine-vinegar-learn-how-to-cook-with-red-wine-vinegar), white wine vinegar, or rice wine vinegar—to your vinegar base for a slightly tangier or slightly sweeter variation. Make sure the total amount of vinegar in your recipe stays the same—beyond that, you can mix and match the vinegars to your liking. Quick-pickling carrots is an easy, five-step process: - __Clean, peel, and cut__: Clean and peel one to one-and-a-half pounds of carrots. Trim back any greens to a half-inch, or remove completely. Cut the veggies in half lengthwise, then quarter into spears, or slice into coins. Large carrots work best—rather than baby carrots that the grocery store sells by the bag—but you can leave young carrots whole depending on their size. - __Make the pickling liquid__: Combine two cups of water and two cups of the vinegar of your choice in a small saucepan over medium heat. Season the liquid with two tablespoons of kosher salt and a tablespoon of sugar, and stir to dissolve. Bring the vinegar mixture to a boil, then remove it from the heat and let the liquid cool slightly. - __Add seasonings__: Use whichever spices or aromatics you prefer: Think whole garlic cloves or spices like black peppercorns, mustard seeds, [bay leaves](https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves), or ground turmeric (or turmeric extract) for a boost of golden color. Use a teaspoon of dried red chili for warmth. Add the seasonings to clean glass pint jars, like Mason jars. - __Pack the jars__: Stand the carrot sticks or coins in the jars, and cover with pickling liquid. (You can also combine the carrots with sliced daikon radish or cauliflower florets before adding the liquid.) - __Seal and chill__: Let the veggies cool to room temperature before sealing and storing the jar in the refrigerator for at least two to three days. Keep quick-pickled carrots in an airtight container in the refrigerator for up to one month. Store unopened canned pickled carrots in a dark, cool spot indefinitely, but store them in the refrigerator once opened. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. Keep a jar of pickled carrots in the fridge for snacking and adding instant brightness to salads and spreads.