Have some carrots hanging out in the back of the fridge and not sure what to do with them?
Bring them back to life with this fresh and simple 4-ingredient recipe!
How to Make Pickled Carrots
- Add small carrots to a glass jar (or slice into smaller pieces if using large carrots)
- Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe)
- Add sugar and salt and stir to dissolve
- Pour vinegar mixture over carrots, making sure to completely submerge them in the vinegar mixture
- Allow to marinate for at least 1 hour (or longer for more intense flavor)
We hope you LOVE these quick pickled carrots. They’re:
Flavorful
Crisp
Perfectly tangy
Easy
& SO delicious!
They are delicious as a snack straight from the jar or on a crudité snack platter. Or try in our Cauliflower Banh Mi, alongside a sandwich, or added to a bowl meal for extra brightness and crunch!
If you try this recipe, let us know! We love seeing your comments, ratings, and photos tagged #minimalistbaker on Instagram. Cheers, friends!
More Quick Pickling Recipes
- Spicy Pickled Cauliflower (Escabeche)
- Quick Refrigerator Pickles
- Quick Pickled Onions
- Quick Pickled Radishes
Quick Pickled Carrots
A step-by-step guide for making quick pickled carrots. Only 4 ingredients required!
Servings 8 (~2-piece servings)
Ingredients
PICKLED CARROT
- ~1 lb carrots, tops removed, peeled if needed, sliced into sticks
BRINE
- 2/3 cup distilled white or apple cider vinegar
- 2/3 cup water
- 1/2 tsp sea salt
- 1 Tbsp organic cane sugar (or stevia to taste)
Instructions
- Add carrots to a large mason jar or glass container. Set aside.
- To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
- Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
- Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
- Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.
Notes
*Nutrition information is a rough estimate.
Nutrition (1 of 8 servings)
Serving: 1 two-piece servings Calories: 29 Carbohydrates: 6.9 g Protein: 0.5 g Fat: 0.1 g Saturated Fat: 0 g Polyunsaturated Fat: 0.06 g Monounsaturated Fat: 0.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 185 mg Potassium: 181 mg Fiber: 1.6 g Sugar: 4.2 g Vitamin A: 9472 IU Vitamin C: 3.35 mg Calcium: 19.04 mg Iron: 0.17 mg
Dee Brady says
Agree, no extra salt needed in this household. Love your recipe. A healthy snack, great side dish/relish. Recipe can be easy altered like adding onion, or jalapenos but as written super good. Best of all super easy.
We’re so glad you enjoyed them, Dee. Thanks so much for the lovely review! xo
Ethan says
Used plain old sugar because I was fresh out of organic cane sugar ;-) Added some red onion slices, radish slices, and Mexican oregano. Loved the flavor. Thanks!
Thanks so much for the great review, Ethan!
Maree says
At Christmas I used this recipe and added finely sliced onions and bruised cardamom pods. So yum.
This pickling liquid is terrific! About to do some more carrots with daikon.
Thank you, love all your recipes.
We’re so glad you enjoyed them, Maree. Thank you so much for your kind words and support! xo
Steve says
Not enough salt. Needed like 10x the salt.
Sorry to hear it wasn’t salty enough for you. We do prefer a less salty brine, but feel free to add more to taste.
Kym says
Ahh another question. Do you pour away extra brine after 24hrs and store sealed in the fridge? Or would you leave the brine in for however long you store it?
Thanks again,
Leave it in the brine for however long you store it.
Kym says
Hi! Curious how you define “two pieces” in your nutritional info? Also curious how you calculate your nutritional info? I really appreciate that you provide this, thank you!
Hi Kym, it’s two spears of carrots or ~1/8 lb carrots (before adding to brine) per serving. Hope that helps!
Connie says
Are there any vegetables that you can not pickle?
Hi Connie, to our knowledge there aren’t any vegetables that you can’t pickle, but some vegetables are more preferred for pickling because of taste and texture. You may want to avoid any vegetables that need to be cooked before eating, such as potatoes, but it’s all up to your preference! Some popular vegetables to pickle are onions, hot peppers, green beans, asparagus, or radishes. Hope this helps!
Linda Jones says
This turned out so well! I used these lovely Alberta grown baby carrots and made them into long carrot sticks. I used organic agave syrup instead of the cane sugar. I re-used a jam jar, reducing the recipe by a bit. This recipe is definitely a keeper that I will return to time and time again.
We’re so glad you enjoyed the result, Linda! Thank you for the lovely review and for sharing your modifications! xo
Pam says
Can you drain the liquid and reheat for another batch?
Hi Pam, do you mean the liquid after you’ve enjoyed your carrots? If you have finished them within a few days, then yes! If the liquid is more than a week or two old we’d suggest starting from scratch. Hope this helps!
Lor says
You do not cook the carrots?
Nope! They soften slightly in the warm brine.
Derek Henderson says
Hi
I am just in the process of trying this recipe and wanted to share my process.
2/3 cup is 150ml and 1lb is 450gram in the uk. I have a 1lt mason jar so
900gram of carrot batons
150ml water
150ml white vinegar suitable for pickling
1.5tsp salt
3 tablespoon of erythmitol sweetener.
As I said I am just in the middle of making this, but the broth tastes lovely so looking forward to tasting the carrots.
Thank you for sharing, Derek!
Suzie says
Hi, Thank you for this recipe, I have just made a batch and from my taste test of the brine I’m sure these are going to be great and so easy!
I flicked between the ingredients for metric and US and notice a discrepancy… US says 2/3 cup vinegar & 2/3 cup water (equal amounts) whereas metric says 160ml vinegar & 80ml water (not equal amounts) – I went with the metric of half the amount of water to vinegar. I wonder what your intended version of the dilution of vinegar should be? Either way I’m sure these are going to be a big hit. Thanks once again :)
We’re so glad you enjoy the brine, Suzie! And thank you for bringing the error to our attention. It was originally 80 ml water, but with more testing we found we preferred a little more water, so we updated the recipe. We’ll correct the metrics. It’s still delicious either way!
Cathy says
Is heating the brine necessary, or is it only to dissolve the sugar and salt easier?
I’ve seen similar recipes that use cold brine, and would like to know what the difference is.
Hi Cathy, dissolving is one reason, but in our experience, heating also helps the flavor develop more. Hope that helps!
Ruth says
Can I can these carrots
Hi Ruth, we don’t have much experience with canning, so we’re not sure. We’d suggest using a recipe that’s specific to canning for best results!
Janet says
Can these carrots be stored room temperature instead of fridge? Would they good for longer than 3 weeks?
Hi Janet, we wouldn’t recommend it. If you want to store at room temperature, we’d suggest looking into a recipe for lacto-fermented carrots. Hope that helps!
Elizabeth says
Do you pour the hot brine over the carrots and then straight to the fridge?
Yes to pouring the hot brine over the carrots. It can go straight in the fridge or sit out at room temperature to cool a bit before going in the fridge.
Oanh says
thanks this was also my question, my partner helped me pop it in the fridge, i had leftover carrots and beans so have put them in the same jar – hope that is okay? (stainless steel, didnt have a glass one).
Kathleen Bailey says
Thanks for a great recipe! If I reuse the brine do I need to heat it again first or do I just pop the carrots straight in? Thanks!
Hi Kathleen, we would recommend heating it again. Hope that helps!
Kathleen Bailey says
Thank you! Your site is the best!
Aw, thanks Kathleen! xo
Cheryl says
Have you tried these with maple syrup instead of sugar?
We haven’t, but think it could work as long as you don’t use too much of it. Let us know if you try it!
starla says
I have a question.
Since these are in the fridge, how many times can I use the brine since I will not be canning?
Hi Starla, it can be used a few times!
starla says
Thanks!
I made these and I was advised that they are close to my hubbies grandmas which is my sons great grandmas pickled carrots and this was a first attempt. I only have white vinegar so they are on the vinegar side, so is there a way to counteract that or????
Aw, love that! A little more sugar should help!
Jen says
These were so good! I added a few extra flavors (ginger, black pepper, sliced shallots and garlic powder) and used brown sugar, since they were a side for fondue. They turned out perfectly.
Yay! Thanks for sharing, Jen! xo
Stacey says
Excellent recipe as always!
Aw, thanks Stacey! xo
Jeana says
Amazing added garlic cloves so delish
Sharon Lehr says
I loved loved loved this recipe and so have the people I have shared with.
Can I email the recipe?
Yes, of course. Thanks, Sharon!
Alanna says
I just used this recipe last night and it was so easy and the result is incredibly delicious and satisfying!!! I’ve been craving pickled veggies and this was the best quick fix.
I adjusted the recipe based on what I had at home so red vinegar, coconut palm sugar and pink salt. And I also added red onion and radish to my jar.
*chef’s kiss*
We’re so glad you enjoyed it, Alanna! Thanks so much for sharing!
Johanna says
Can I take normal brown vinniger and normal white suger
Let us know if you try it. We’re not familiar with brown vinegar.
Carolyn says
Can the carrots be blanched a bit befor pickling, we can’t chew hard food
Sure!
Alan says
Used 2 pounds of carrots and filled up four mason jars, i used 4 cups of distilled vinegar, 1 cup of apple cider vinegar. 6 tablespoons of sugar, 6 teaspoons of salt, one table spoon of black peppercorns, one large jalapeño sliced in half, and some chili flake to top it off. that bring filled up all four mason jars 7/8 full and then i topped them off with a little water. The carrots were amazing with a little kick in there and it’ll definitely be a staple for me from here on out.
Thanks so much for the lovely review, Alan. We are so glad it turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Noleen Noeth says
Can I store this for later use?
Yes
Rose says
This was really quick and easy. I’ve never pickled before but wanted a way to use leftover veggies- especially the carrots I’ve had in the fridge for too long. I pickled 4 large carrots, and threw in an orange bell pepper and some shishito peppers in the same jar. I used ACV and honey because that’s what I had on hand. I think I’d personally prefer the flavour if I’d used white vinegar and/or cane sugar, but the ratios are perfect and the end product is still awesome- I can’t stop dipping the carrots in hummus or other dips and the peppers are great on sandwiches and bowls. Excited to try again!
We’re so glad you enjoyed this recipe, Rose! Thanks so much for sharing!
Henry says
Thanks for this recipe! I had a large bag of carrots which needed to be used, so looked all over the internet for some inspiration – never pickled before. The ratio of vinegar to water and salt and sugar was just right – I increased the volume proportionately to fill my jar and cover the carrots. For the brine I used distilled white vinegar and apple cider vinegar (approx.) 2/3 white to 1/3 apple cider. Also added black pepper corns, caraway seeds, chilli flakes and 5/6 sprigs of fresh thyme – added these to the warm brine to infuse. The flavour is amazing, a lovely zingy aromatic crunch with heat coming through from the chilli…I’m now a pickle convert!
Yay! We’re so glad they turned out well, Henry! Thanks so much for sharing!
Kathy Curtis says
Hi,
Can I can this recipe in a water bath canner for longer shelf life?
Thank you,
Kathy
Hi Kathy, we haven’t tried it, but we don’t see why not!
Amy says
Using this recipe to quick-pickle carrots, radishes, and onion for Bahn Mi sandwiches later today. Thanks for the recipe!
Yay! Let us know how it turns out!
Heather says
Pickling carrots for long term storage requires a pressure canner. Despite the vinegar, carrots are a low acid food and unless they are canned properly, which means using a pressure canner, you run the risk of botulism developing in your pickles.
Silvana says
Do the jars need to be sterilized?
If quick pickling, no.
Jill says
Will these keep in the pantry?
These should be stored in the refrigerator. You’d have to pressure can them for pantry storage.
Samantha Rudd says
I love this recipe. I wanted to share that I’ve made it several times now, just with carrots, but also with a veggie mixture. My favorite happens to be carrots, chopped yellow peppers and Sliced fresh jalapeños. Omg it’s so good for topping on salads, mixed with hummus for scooping on chips or on veggie and hummus wraps! It’s a staple in my fridge these days!
Thanks so much for sharing, Samantha. We are so glad you are enjoying it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Howie says
Wonderfully simple and tasty recipe, I added 4 whole allspice berries, 2 bay leafs and 1” thinly sliced ginger! Using these on Banh Mi’s!!!!
We’re so glad to hear it, Howie! Enjoy!
Kathryn says
I made the carrots with ginger garlic and chili paste for tang and bite on top of tacos and it was so good. The ratio for the brine was great! Thanks for always killin it with your recipes
Aw, thanks Kathryn! Love the additions. Thanks for sharing! xo
Mariana says
I don’t understand what I’m doing wrong but I have 450g of carrots (a lb) but the amount of liquid 1/3 and 2/3 won’t even cover an inch of my mason jar. I’m you put that if necessary to add more of each. But it’s SO necessary that I think I’ve gone wrong somewhere? Please help me understand! Thank you :)
strange! We’ll double check the measurements. In the meantime, cover with a bit more vinegar and water.
Anna says
I also could only cover half my shredded carrots with the liquid amount but then shredded carrots will take up more space than unshredded.
Also do you leave the carrots in the brine as you eat them or do you take it out after 24 hours?
They’ve been marinating for 2 hours and are so delicious! Definitely recommend this recipe!
Hi Anna! We always leave the carrots in the brine until they are all gone. So glad you enjoyed!
Bertha says
Thank you for the recipe , it turned out really good , but my question is, do I store them in the vinegar juice? It’s my frist time and I feel like they will get bro to soft with the vinegar
Ps I added some Anis and some oregano for flavor and it tastes delicious
Hi Bertha, they remain crunchy in the vinegar- just store in jars in the fridge. Love the spices you added! Thanks for sharing!
Nadia says
This recipe is fantastic! Just the right amount of tang. Such a great way to use up some extra carrots.
Yay! Thanks for the lovely review, Nadia!
WL says
Can I use Japanese grain vinegar ? Since I dun have apple cider nor white vinegar . Thank u
It will have a different flavor, but it should work!
Katie says
Can I reuse the brine?
Yes
Isty Hlasny says
If we reuse the brine, do we need to bring it up to a simmer again, then pour over veggies?
Yes
Kristina says
I don’t have cane sugar on hand. Any chance would coconut sugar work?
That should work, although make sure it fully dissolves and understand it will affect the color (browner) and flavor (more caramel-like).