Easy Refrigerator Pickled Carrot Sticks
Crunchy and crisp carrot sticks in a tangy brine with a hint of cinnamon and cloves make a delicious and healthy snack. They are quick and easy to make and are ready to eat in 24 hours. These Refrigerator Pickled Carrot Sticks are a simple way to add more veggies to your diet. For another flavorful carrot recipe, try this unique Carrot Kimchi salad next.
I follow the GlucoseGoddess on Instagram, and she talks about the importance of eating vegetables first and then protein and carbs to help reduce glucose spikes from your meal. In her book “The GlucoseGoddess Method,” she teaches how to steady your blood sugar to gain more energy and curb cravings. I’m trying to be better at doing that.
Eating pickled vegetables or other foods with a little vinegar is also really good for the gut, and I’m trying to add more of them to my diet. These pickled carrots are perfect to have already prepped in the fridge when I need a fast vegetable to eat before a meal, and not to mention, they taste really good.
I don’t know about you, but when I have taken the time to cut up regular carrots to have ready in the fridge, they usually go bad before anyone eats them all. One of the best things about pickled carrots is they stay fresh and crisp in the fridge for up to 6 weeks.
Making pickled carrots is fun, and being able to clean and use your own vegetables from the garden is cool.
Vegetable Recipes You’ve Gotta Try!
- Extra Crispy Roasted Potatoes
- White Balsamic Roasted Vegetables
- Easy Southern Tomato Pie
- Fabulous Squash Casserole
- The Best Asian Style Green Beans
- Sauteed Zucchini and Yellow Squash with Garlic and Parmesan
How to Make Refrigerator Pickled Carrot Sticks
- Peel the carrots and cut them into thin sticks as pictured, and pack them tightly into a sealable glass jar.
- Next, put all the ingredients except the carrots in a small saucepan, and bring to a boil over medium-high heat. Turn the heat down and simmer the mixture for 2 minutes.
- Pour the hot brine over the packed carrots until completely submerged, leaving 1/4- to 1/2-inch space at the top of the jar.
- Leave the jar of carrots out on the counter with the lids off to completely cool.
- Place the lid(s) tightly on the completely cooled jar of carrots and place it in the refrigerator. The carrots are ready to eat in 24 hours, but the longer they stay in the refrigerator, the more pickled they will be.
- The pickled carrots will keep for up to 6 weeks in the fridge.
- Enjoy!
Tips for Making Refrigerator Pickled Carrot Sticks
- If you have whole cloves, you can use a couple of them to replace the pinch of ground cloves.
- You can substitute the pinch of cloves and the piece of cinnamon stick for a few whole allspice or a pinch of allspice.
- The garlic clove can be whole, smashed, or minced.
- I’ve also used store-bought matchstick (shredded) carrots (see photo directly below). Carrot chips will also work in this recipe.
- Make sure the carrot sticks are submerged in the brine, leaving 1/4- to 1/2-inch space at the top of the jar.
- Let the jar of carrots completely cool before putting the lid on.
- Store the pickled carrots in the refrigerator for up to 6 weeks.
Chef’s Tools for Pickled Carrot Sticks:
Serve Pickled Carrot Sticks with...
- 1 lb carrots
- 1 cup white vinegar
- 1 cup water
- ¼ cup granulated sugar
- 1 garlic clove, whole, smashed, or minced
- 1 tbsp sea salt or pickling salt
- ½-inch piece of cinnamon stick
- Pinch of ground cloves
- ¼ tsp black peppercorns
- Peel the carrots and cut them into thin sticks as pictured, and pack them tightly into a sealable glass jar.
- Next, put all the ingredients except the carrots in a small saucepan, and bring to a boil over medium-high heat. Turn the heat down and simmer the mixture for 2 minutes.
- Pour the hot brine over the packed carrots until completely submerged, leaving ¼- to ½-inch space at the top of the jar. Leave the jar of carrots out on the counter with the lids off to completely cool.
- Place the lid(s) tightly on the completely cooled jar of carrots and place it in the refrigerator. The carrots are ready to eat in 24 hours, but the longer they stay in the refrigerator, the more pickled they will be.
- The pickled carrots will keep for up to 6 weeks in the fridge.
- Enjoy!
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