Pickled Carrots

This recipe for Pickled Carrots is quick and easy, but each bite is full of zesty flavor. They are delicious straight from the jar, or as a tasty addition to your favorite salad or sandwich.

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My first taste of pickled carrots came from Stonewall Kitchen that I saw in the snack section of a large wine store. I probably never even thought about pickled carrots in my entire life, but that day I had to have them.

I loved them so much that to this day, my husband will sometimes randomly pick me up a jar if he sees them while out.

But, they are kind of pricy, and I knew that making them myself would be less expensive. What I didn’t know is that I would love them so much more. Homemade pickled carrots have a fresher carrot flavor and you can easily adjust the seasonings to your liking. 

If you enjoy pickling, try these recipe for Pickled Shallots, Pickled Garlic, and Pickled Red Onions too!

Why This Recipe Works

Making pickled carrots is a quick easy process. It takes just 10 minutes to prepare and is a great way to preserve extra carrots too!

This recipe is very versatile. We add mince garlic, but you can omit it or you can add additional herbs and spices that you enjoy.

Pickled carrots have many uses. You can enjoy them as a snack, on salads, in sandwiches or wraps, as part of a charcuterie board, or as a tasty garnish.

Step-By-Step Instructions

Ingredients

• 4-5 medium carrots (cut into 1/4-inch thick sticks)
• 1/2 cup water
• 1/2 cup distilled white vinegar: you can use other types of vinegars to change the flavor slightly.Apple cider or rice wine vinegar are great alternatives.
• 1 clove garlic (minced, optional): you will taste garlic even with this small amount, so if you don’t want the garlic flavor you can leave it out.
• 2 tablespoons granulated sugar
• 1 teaspoon pickling salt:pickling salt will give you the best results but kosher salt without additives can be used, as can table salt.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Peel and cut the carrots into 1/4-inch thick sticks. The sticks can be up to as long as the jar. If you want smaller carrots, you can use a julienne peeler.

Mince the garlic.

Create!

Place the carrots into a pint size mason jar.

Add the water, vinegar, garlic, sugar, and salt to a small pot. Bring to a boil.

Pour the hot brine over the carrots until they are covered. Discard any excess brine.

Place the lid on and allow to cool to room temperature before refrigerating. Allow to brine for at least 24 hours, but the flavor will develop more the longer that they sit.

Present!

Use as desired. Consume within 1 month.

Tips and Techniques

• You can use different types of vinegar to enhance the flavor of pickled carrots.
• You can also add herbs and spices to your pickled carrots. We like to keep it simple with just some added garlic, but red pepper flakes for a little spice is also delicious.
• Store tightly covered in the refrigerator. Consume within 1 month.

FAQ’s

How Soon Can You Eat Pickled Carrots?

Pickled carrots can be eaten after 24 hours, but for the best flavor wait a few more days.

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