Short description

I’m sharing a vibrant recipe for sweet and spicy quick pickled carrots that come together in just over two hours. These crunchy, tangy, slightly sweet carrots are perfect for adding a punch of flavor to sandwiches, bowls, and more.

Sweet and Spicy Quick Pickled Carrots

Why You’ll Love This Recipe

I love how these pickled carrots balance sweetness with spice and tang, thanks to cider vinegar, maple syrup, and ginger. They’re incredibly easy to make, require minimal ingredients, and are ready to enjoy in just a couple of hours. Whether I’m snacking or topping a dish, they bring freshness and zing to every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 medium carrots, peeled and julienned
1‑inch piece of ginger, thinly sliced
2 to 3 slices jalapeño (optional for spice)
1 cup water
½ cup cider vinegar
1 tablespoon maple syrup
1 teaspoon salt

directions

I gather all ingredients and prepare the carrots by peeling and julienning them. I slice the ginger and, if using, the jalapeño.
I place the carrots, ginger, and jalapeño into a clean glass jar.
In a small saucepan, I bring the water, cider vinegar, maple syrup, and salt to a boil.
I carefully pour the hot liquid over the carrots in the jar.
I let the jar cool at room temperature.
Once cooled, I seal the jar and refrigerate it for at least two hours before enjoying.

Servings and timing

Servings: 16 servings (about 2 tablespoons each)
Prep time: 15 minutes
Chill time: 2 hours
Total time: Approximately 2 hours and 15 minutes

Variations

I like experimenting with the flavors by:

Substituting maple syrup with sugar or honey for a different sweetness.
Adding more jalapeño or red pepper flakes for extra heat.
Including toasted spices like coriander or mustard seeds.
Using carrot ribbons instead of julienned strips for a different texture.

storage/reheating

I store these pickled carrots in a tightly sealed jar in the refrigerator. They stay fresh and crisp for up to 2 to 3 weeks. I don’t reheat them; they’re best served chilled or at room temperature.

FAQs

What if I don’t have maple syrup—can I use sugar instead?

Yes, I often use granulated sugar or honey as a substitute. The taste is slightly different but still delicious.

How long will they stay crunchy in the fridge?

When kept in an airtight container, they remain crisp for up to three weeks in the refrigerator.

Can I make them spicier?

Absolutely. I add more jalapeño slices or include red pepper flakes to increase the heat.

Do they need to be canned or are they fridge-only pickles?

These are refrigerator pickles, so I store them in the fridge and don’t go through the canning process.

Can I use this brine for other vegetables?

Yes, I’ve used this same brine with radishes, daikon, and cucumbers, and it works beautifully.

Conclusion

I find these sweet and spicy pickled carrots to be a simple, delicious way to elevate snacks and meals. With minimal effort and just a few ingredients, I always have a jar of flavorful crunch ready to go in my fridge.