Minimalist Baker

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:

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

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
Print
Jar of Quick Pickled Carrots and part of a jar of Quick Pickled Radish
4.86 from 14 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

Ingredients

US Customary – Metric

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

Reader Interactions

Comments

All commentsI made thisQuestions

  1. 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.

    Reply

    • Support @ Minimalist Baker says

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

      Reply

    • Support @ 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!

      Reply

  3. Janet says

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

    Reply

    • Support @ 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!

      Reply

    • Support @ 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.

      Reply

  5. 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!

    Reply

  6. 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?

    Reply

      • 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????

        Reply

  7. 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.

    Reply

  10. 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*

    Reply

  12. 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.

    Reply

  13. 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!

    Reply

  14. 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!

    Reply

  16. 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!

    Reply

    • Support @ 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

      Reply

  17. 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!!!!

    Reply

    • 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

      Reply

  18. 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 :)

    Reply

    • 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.

      Reply

    • 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!

      Reply

  19. 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

    Reply

    • Support @ 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!

      Reply

    • 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).

      Reply

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