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
- 1/3 cup water (for stronger flavor, sub vinegar)
- 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
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!
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!
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.
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!
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!
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).