It’s no surprise that this easy pickled carrot recipe is perfect for making ahead of time. In fact, it may taste even better if you prepare it a few days in advance. Quick pickles, also known as refrigerator pickles, are an easy way to preserve the crunch of vegetables, as well as enhance their flavor with salt, aroma, and acidity. The quick pickling process, as in this recipe, involves simply heating the brine and pouring it over the vegetables, but the longer they soak, the more deeply the ginger and garlic aromas penetrate the carrots.
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Unlike fermented foods, quick pickles are not meant to be kept on the counter. It needs to be stored in the refrigerator as it will spoil, but if stored properly it will last for over a week. So if you want to make the pickles on the same day, that works, but you can also make them far in advance and have them check the part before you start cooking. Just make sure you don’t accidentally eat it all before dinner (it’s very tasty, after all).