If you’re one of those people that believe just about everything is better pickled, then this one’s for you. Introducing… quick pickle carrots! I first discovered the simple art of quick pickling (quickling, if you will) a few years ago and there’s been no looking back. With just a handful of ingredients and no tedious canning process, this technique is easy enough for anyone to master. And let me tell you, carrots have never tasted so good!

Start the process by peeling and thinly slicing your carrots into sticks. Pack the sticks upright into glass jars with lids and set them aside. You’ll then add water and vinegar to a small saucepan along with dill, garlic, salt, and a bit of sugar. Throw in some red pepper flakes if you want your pickles to have a bit of a kick!

Bring the mixture to a boil and stir until the sugar is fully dissolved. Pour the hot mixture into the jars and allow them to cool to room temperature. Screw on the lids and pop the jars in the fridge for a few days and let the pickling magic happen. They’ll be worth the wait!

Whether you eat these pickles on a salad, alongside your favorite sandwich, or just as a quick, salty snack, they’re guaranteed to add a bit of pizazz to your day. They maintain their crisp texture, but gain a tangy dill flavor that’s simply irresistible. Whip up a batch today and by the end of the week they’ll be ready to eat!