Pickled Carrot Sticks for your Winter Dish!

Carrot sticks might feel like the poster child for boring healthy snacks, but give them a tangy twist and they’ll instantly become irresistible. These pickled carrot sticks are crisp, zesty, and full of flavor — the kind of snack you’ll reach for again and again. With a brine infused with vinegar, garlic, dill, and spices, plain old carrots are transformed into something snack-worthy enough to disappear straight from the jar.

The best part? They’re incredibly easy to make. A quick simmer of vinegar, water, sugar, salt, and spices is all it takes to create the brine. Once poured over the carrots, time does the rest — in just a day, they’re perfectly pickled, ready to brighten up snack plates, sandwiches, or even a cheese board.

Whether you’re new to pickling or looking for a fresh way to enjoy vegetables, this recipe is a perfect starting point. Make one jar, and you’ll quickly find yourself asking: what else can I pickle?

Ingredients

• 1 pound (455 g) carrots, trimmed, peeled, and cut into 3 1/2- by 1/3-inch sticks

• 1 cup (235 ml) water

• 1 cup (235 ml) cider vinegar or plain vinegar (cider for a milder, sweeter brine)

• 2 tablespoons (25 g) granulated sugar

• 2 garlic cloves, lightly crushed

• 1 tablespoon (8 g) kosher salt

• 1 1/2 tablespoons dill seeds, coriander seeds, black peppercorns, or a mix

  

  

Instructions

1. Place prepared carrot sticks in a clean, heatproof jar.

2. In a saucepan, combine water, vinegar, sugar, garlic, salt, and spices. Bring to a simmer and cook until sugar and salt dissolve, about 2 minutes.

3. Pour the hot brine over the carrots. Let cool, uncovered.

4. Cover and refrigerate for at least 1 day to allow flavors to develop.

5. Store chilled in an airtight container for up to 1 month.

   

   

   Video:

Recipe Notes & Variations

• For a spicier version, add thin slices of fresh hot peppers to the jar.

• Fresh dill sprigs add a more traditional pickle flavor.

• Rainbow carrots look beautiful before pickling, but their colors bleed, turning the brine pink. Stick to orange carrots for a cleaner look.

• Adjust sweetness and saltiness to taste — less sugar for a sharper pickle, more for balance.