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
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
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.
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!
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).