Quick Pickled Carrots with Dill and Garlic

These crispy pickled carrots with dill and garlic are quick and easy to make. No water bath canning is needed, and they will keep in the fridge for up to 1 month.

If you love this recipe, check out my refrigerator bread and butter pickles and refrigerator sweet dill pickles next!

A quart jar filled with pickled carrots with garlic and dill on a wooden counter.

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Pickled Carrots with Dill and Garlic

I have been making these dilled carrots for quite a long time, about 30 years, actually. My brother-in-law loved them so much that he used to bring over two cases of empty jars every year and request that I fill them with my dilled carrots.

I like to use baby carrots from my garden, which is probably why they are SO yummy. You just don't get the same flavor from store-bought carrots. If you don't have a garden, I recommend going to your local Farmer's Market to get fresh carrots there.

Ingredients Needed

Carrots. You can use whole baby carrots or larger carrots cut into sticks.
Dill. I have only ever made these with fresh dill, but you could also use 1 teaspoon of dill seed instead.
Garlic. I used 1 garlic clove per half-pint, but you could add more if you like.
White vinegar. Use 5% acidity vinegar - apple cider vinegar will work too.
Sugar. I used granulated white sugar to cut the tanginess a bit. However, you can omit the sugar if you like tangy pickles. I prefer sugar; my husband likes it without it.
Pickling salt. Any coarse or kosher salt will work.

The ingredients for pickled carrots labeled and placed on a wooden table.

How to Make Quick Pickled Carrots with Dill and Garlic

This recipe makes a small batch of quick pickles to fill 4 half-pint jars, 2 pint jars, or 1 quart.

Step 1: Prep Carrots

Wash, dry, and trim the ends off the carrots. Cut them into sticks that will fit the length of your jars. If the carrots are small and thin, you can leave them whole.

Step 2: Make the Pickling Liquid

Combine water, white vinegar, sugar, and kosher salt in a saucepan. Bring the mixture just to a boil until the sugar and salt dissolve. Remove from the heat to let the hot brine cool before using.

Step 3: Fill the Jars

Place one peeled clove of garlic and one head of fresh dill in the bottom of each jar. Add a pinch of red pepper flakes if you want a bit of heat. Pack the carrots into the jars, leaving about 1 inch of headspace at the top.

Place a funnel in each jar and ladle the brine over the carrots (or pour it) to within ½ inch of the top. Place the lids and screw on the bands.

Step 4: Refrigerate Jars

Store jars in the refrigerator for up to one month. Enjoy!

A collage of process photos that show the steps involved to make quick refrigerator pickled carrots, and includes text overlay.

To make this recipe shelf-stable, process the pickle jars in a hot water bath in a canner at a rolling boil for 10 minutes. Then, store them in your pantry for up to one year.

Tips For Perfect Pickled Carrots

If you want your carrots to be quite tangy, omit the sugar.
Cut the carrots the same size.
Trim the carrots so they are about an inch below the rim.
Add red pepper flakes to add a bit of spicy kick.
These pickled carrots are pretty crunchy. For softer carrots, blanch them in boiling water for a few minutes first to soften. (The seniors in your family will appreciate this step). 😉

Serving Suggestions

These pickled carrots are great for snacks and make a delicious addition to salads. They also make an excellent side dish for smash burgers, smash burger tacos, and Philly cheesesteak sandwiches or brisket grilled cheese sandwiches.

Four small jars of pickled carrots arranged on a wooden table with fresh dill and carrots in the background.

Frequently Asked Questions (FAQ's)

How long until pickled carrots are ready to eat?

They need about 48 hours to develop the best flavor; however, I always start snacking on them the next day.

Should I peel carrots before pickling?

If you are using large carrots, you may prefer to peel them first. If using small, tender carrots, you can leave the peel on.

Can you pickle carrots in leftover pickle juice?

You can reuse the brine for a new batch of pickled carrots.

Would this recipe also work for pickled mixed beans, carrots, onions, etc?

This recipe can be used for beans, onions, jalapenos, asparagus, bell peppers, etc.

How long after pickling can you eat carrots?

You can eat these pickles after 24 hours, but they will be more flavorful if you wait 48 hours and even better in 3-4 days.

Four small half-pint jars of pickled carrots with dill and garlic.

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- Jeri