Quick Pickled Carrots

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Quick pickled carrots are awesome, The carrots absorb the flavors of the pickling liquid, resulting in a crunchy fresh snack that is sweet, sour, and savory.

2 glass  jars full of pickled battened carrots sitting on a bench

Why This Recipe Works

  • A deliciously different way to enjoy carrots
  • A simple recipe that can revive limp carrots
  • So lovely as a snack and as a side dish to many meals
  • Fresh carrots are a low-calorie snack that is a source of fiber and Vitamin A

Ingredients you will need

To make my pickled carrots will need:

  • carrots 
  • apple cider vinegar 
  • water  
  • salt
  • sugar
Stack of whole carrots, sitting next to individual ramekins of apple cider vinegar, salt, sugar and water

Ingredients Notes & Substitutions

  • Carrots: As with any recipe fresh produce is best, but honestly pickling carrots can also revive carrots that are a little past their best.
  • Apple cider vinegar:  I like apple cider but any light-coloured vinegar is fine; white vinegar, or rice wine vinegar are lovely too. Malt vinegar or balsamic vinegars are too dark and strong for this type of recipe.
  • Optional Extras: I keep my pickled carrots really simple, but you can mix it up with additional flavours in the pickling liquid if you like: Black peppercorns, garlic cloves, coriander seeds and fresh dill are all nice.

Step-by-step instructions

Below are illustrated step-by-step instructions to make my pickled carrot recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Step one: Top, tail and peel your carrots. Slice into batons. You do not want your carrot sticks to not be any taller than the jar you are packing them into.

2 glass jars filled with battens of carrots, sitting next a chopping board  with sliced carrots a knife and a peeler on it.

Step two: Pack the carrot batons tightly into a jar

Two jars sitting on a bench with battened carrots inside of them, one turned on its side.

Step three: Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the vinegar mixture.

A sauce pan of picking liquid  sitting om a bench being stirred by a hand  with a spoon

Step four: Pour the brine over the carrots so that they are completely submerged. 

Two glass jars filled with battened carrots covered in pickling juice sitting on a bench

Step five: Pop a clean lid on the jar and chill in the refrigerator for 24 hours before eating.

Two glass jars  with gold lids screwed on filled with battened carrots covered in pickling juice sitting on a bench

Enjoy!


Top Tips

Here is how you can make these pickled carrots perfectly every time!

  • Completely cover the carrots with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water. 
  • Even size: Try to keep the carrot sticks you cut roughly the same size.
  • Cleanliness is key. Make sure the jar and lid are impeccably clean before you start. When you take a picked carrot out to snack on use a clean fork, chop sticks or tongs to fish them out. This will mean the jar of carrots won't become contaminated and will last as long as possible.
  • This is a Quick Pickle Method, which means you don't need to boil the jars or use a water bath or canner for sealing. it's much easier but a quick pickle is designed to be stored in the fridge and eaten within two weeks.
  • Try other pickled veggies: You can use this same quick pickling method to pickle other vegetables; pickled cucumbers, pickled radishes and pickled green beans are all lovely.
One jar of battened, pickled carrots sitting on the bench

FAQs

Why do people pickle carrots?

Pickling carrots intensifies their flavour, keeps them crisp and makes them a lovely sweet, sour and savoury side dish for a meal.

How long should you wait before eating pickled carrots?

Quick pickled carrots can be eaten after 24 hours of refrigeration, if you can leave them for a few more days the flavour gets even better!

Two glass jars filled with battened carrots covered in pickling juice sitting on a bench with one carrot batten being held above the jar with a chopstick

If you made my quick pickled carrots  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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A carrot baton being lifted from a jar of pickled carrots with chop sticks.

Pickled Carrots

Quick pickled carrots are next level, The carrots absorb the pickling flavors resulting in a crunchy snack that is sweet, sour, and savory.
Print Pin Rate
Course: Snack
Cuisine: Western
Keyword: pickled carrots, quick pickled carrots, pickling carrots
Diet: Dairy Free, Egg Free, Gluten free, Vegan
Servings: 8 servings
Calories: 37kcal

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Ingredients

  • 400 grams carrots 4-5 medium carrots
  • 180 millilitres apple cider vinegar ¾ cup
  • 180 millilitres water ¾ cup
  • ½ teaspoon salt
  • 2 Tablespoons sugar

Instructions

  • Top, tail and peel your carrots. Slice into batons
  • Pack the carrot batons tightly into a jar
  • Place the remaining ingredients (vinegar, water, sugar, salt) into a saucepan. Bring to a boil then simmer until the salt and sugar have dissolved in the pickling liquid.
  • Pour the pickling liquid over the carrots so that they are completely submerged.
  • Cover the jars and refrigerate for 24 hours.

Notes

    • Completely cover the carrots with the pickling liquid, if you are a little short, top the jar up with a bit more vinegar and water. 
    • Carrots: As with any recipe fresh produce is best, but honestly pickling carrots can also revive carrots that are a little past their best.
    • Apple cider vinegar:  I like apple cider but any light-coloured vinegar is fine; white vinegar, or rice wine vinegar are lovely too. Malt vinegar or balsamic vinegars are too dark and strong for this type of recipe.
    • Optional Extras: I keep my pickled carrots really simple, but you can mix it up with additional flavours in the pickling liquid if you like: Black peppercorns, garlic cloves, coriander seeds and fresh dill are all nice.

Nutrition

Serving: 50grams | Calories: 37kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 182mg | Potassium: 177mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8353IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.2mg

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