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hot brine being poured into a jar of carrot ribbons, dill and other spices

Quick Pickled Carrot Ribbons Recipe

Kristina Todini, RDN
Quick Pickled Carrot Ribbons, an easy refrigerator pickled carrot peels recipe that helps reduce food waste. Ready in just a few hours, they will be your new favorite condiment or snack!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 20 minutes
Course Salads + Side Dishes
Cuisine American
Servings 8 servings
Calories 35 kcal

Ingredients
  

  • 1 pound carrots
  • ¼ cup dill or other herbs
  • 2 tablespoons mustard seeds
  • 2 whole garlic cloves sliced thin
  • ¼ teaspoon red pepper flakes
  • 2 cups water
  • 1 cup vinegar
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • Optional: sliced radish, bell pepper, carrots, or other vegetable

Instructions
 

  • Peel the carrots: Using a vegetable peeler, peel the carrots into long strips until you reach their core (save the core and ends for vegetable stock).
  • Prepare the pickling jar: Add cut carrot peels to a large jar and add dill or other desired herbs, mustard seeds, garlic, and red pepper flakes.
  • Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the carrot peels. Close the lid on the jar tightly.
  • Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the carrot peels pickle for at least 2 hours before serving, but for best results serve after at least 24 hours. Quick pickled carrot peels are good up to one month in the refrigerator.

Notes

  • Vinegar: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
  • Recommended jar: Choose a jar that's tall enough to store the pickled carrot ribbons. There should be about 1/2 - 1 inch (1-2 cm) of space between the peels and the lid so that they can completely submerge in the brine liquid.
  • Other recommended tools: small saucepan, cutting board, knife set
  • Prep Ahead + Storage: Refrigerator pickled carrots should be made at least 2 hours before serving, but for best results make at least 24-48 hours ahead. Keep the jar refrigerated and it can be enjoyed for up to one month. Do not freeze.

Nutrition

Serving: 1gCalories: 35kcalCarbohydrates: 5gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 805mgFiber: 1gSugar: 3g
Keyword pickled carrot peels, quick pickled carrots
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