Quick Pickled Carrots

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Large jars filled with our Quick Pickled Carrots and Radish

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!

Carrots, salt, sugar, and vinegar for making our Quick Pickled Carrots recipe

How to Make Pickled Carrots

  1. Add small carrots to a glass jar (or slice into smaller pieces if using large carrots)
  2. Heat vinegar in a saucepan (we like distilled and/or apple cider vinegar in this recipe)
  3. Add sugar and salt and stir to dissolve
  4. Pour vinegar mixture over carrots, making sure to completely submerge them in the vinegar mixture
  5. Allow to marinate for at least 1 hour (or longer for more intense flavor)
Saucepan of vinegar for making our Quick Pickled Carrots recipe

We hope you LOVE these quick pickled carrots. They’re:

Perfectly tangy
& 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

Jar of Quick Pickled Carrots next to a jar of Quick Pickled Radish

Quick Pickled Carrots

A step-by-step guide for making quick pickled carrots. Only 4 ingredients required!
Author Minimalist Baker
Jar of Quick Pickled Carrots and part of a jar of Quick Pickled Radish
4.76 from 25 votes
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 8 (~2-piece servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks



  • ~1 lb carrots, tops removed, peeled if needed, sliced into sticks


  • 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)


  • 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.


*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

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  1. Bella says

    Delicious, beautiful. I’ve used this three times now and it works a treat each time! Thank you, form a very busy and fiscally tight Uni student for making my meals much better!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad to be able to help, Bella. Thank you for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lianne, 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!

  2. Bob says

    Thanks. Just put these together for my Easter relish tray. I added a few whole peppercorns. Otherwise, made it as written. Fast, easy, and trying not to snatch one now!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe, Bob. Thank you for leaving a review! We hope you had a lovely Easter!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Philip, we recommend heating the brine so the carrots better soak up the flavors.

  3. William Mitchell says

    I find that recipes like this are wonderful but they don’t take into account that Dea salt and kosher salt are a new trend. The fact is that people have been using simple sodium chloride for centuries and usually not from the sea.
    So the main difference e is that there are trace minerals from the sea and they are measured differently depending on the type of salt. One should pu list such recipes with measurements for different salts.
    I remember the pleasure of pickled carrots all through my youth but we never..EVER saw sea salt in the grocery store this is much like the trend for using extra virgin olive oil for everything.
    Evoo is meant to be used for condiments and applications that do not in olive heat. The evoo has organic matter in it that burns very readily. Plain yellow olive oil should be used if heat is involved. Then you can drizzle evoo on top like using butter.

  4. Mary Atherton says

    Just making these and excited to try them 😋. But I wanted to point out that you shouldn’t put warm or hot things in a fridge as it will raise the temperature of the fridge and can effect other foods in there.

  5. Connie says

    Loved the flavor!! I added a sprig of fresh oregano just for the heck of it. The carrots were super crunchy, though. I think next time I’ll par-boil them. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, yes! We’d suggest looking for a recipe designed for hot water bath canning.

  6. 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.

  7. 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!

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Maree. Thank you so much for your kind words and support! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  9. 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,

  10. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kym, it’s two spears of carrots or ~1/8 lb carrots (before adding to brine) per serving. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the result, Linda! Thank you for the lovely review and for sharing your modifications! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  12. Derek Henderson says

    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.

  13. 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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy, dissolving is one reason, but in our experience, heating also helps the flavor develop more. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  15. Janet says

    Can these carrots be stored room temperature instead of fridge? Would they good for longer than 3 weeks?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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).

  16. 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!

  17. 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?

      • starla says


        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????

  18. 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.

  19. 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*

  20. 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.

  21. 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!

  22. 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!

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  24. 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!!!!

    • 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

  25. 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 :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  26. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bertha, they remain crunchy in the vinegar- just store in jars in the fridge. Love the spices you added! Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work, although make sure it fully dissolves and understand it will affect the color (browner) and flavor (more caramel-like).