For a healthy, refreshing, and delicious snack, it’s hard to beat Pickled Carrots! They’re quick and easy to make, can be enjoyed within 24 hours of making, they keep in the fridge for up to a month, and they retain their wonderful crunch right up to very end!
As much as I love pickles, there are only so many I can handle at a time. That’s not the case with these pickled carrots. I can easily keep a steady flow of these going, enjoying them straight out of the jar!
I overwintered a ton of carrots in my garden this last year and harvested them all at once to make room for my spring crop. We did a good amount of juicing, enjoyed them roasted in the oven with parsnips (another harvest from the garden), and I decided to make a bunch of these pickles. They’re a delicious, refreshing and healthy snack to have on hand and they keep for upwards of a month in the fridge.
How to Use Pickled Carrots
My favorite way to eat these are straight from the jar. Whenever I walk into the kitchen I can’t resist opening the fridge and grabbing one or two. But there are many more creative ways you can put these yummy pickled carrots to use. Here are a few ideas:
- Serve them with your cheese and charcuterie boards
- Add them to your sandwiches and wraps
- Chop them up and add them to pasta salad or coleslaw
- Add some shredded pickled carrots to your leafy green salads
- Add some to your pho or Asian inspired soups
What Kind of Carrots Can I Pickle?
You can choose from different types of carrots and they can be pickled in many different shapes and sizes.
Color: While you can pickle rainbow carrots, the dark/purple varieties will bleed and discolor the other carrots, so just be aware of that.
Shape: You can pickle carrots of any shape or size. If they’re large, cut them into sticks. If they’re small and very slender, you can pickle them whole.
- Pickled Carrot Sticks: If you have large carrots you can cut them into sticks (both larger sticks as well as julienned matchsticks). These are perfect for snacking on or chopping up to add to salads.
- Pickled Whole Carrots: Sometimes you can find bunches of carrots that are long and very slender. These can be pickled whole.
- Pickled Carrot Slices: Carrot slices are likewise great for snacking and are also great on sandwiches.
- Pickled Grated Carrots: These are convenient for adding to salads as well as to wraps, sandwiches and burgers.
Some beautiful carrots from my garden…
What Kinds of Seasonings Can I Use?
Carrots lend themselves to a myriad of flavors and you can get as creative as you like. You can use standard pickling spices or other spices you enjoy to create new and interesting flavor profiles, or you can keep it very simple and only add some peppercorns and/or a little garlic. Experiment and see what you like best.
How Long Do Pickled Carrots Last?
Stored submerged under the brine in a jar in the fridge pickled carrots will keep for up to a month.
Pickled Carrots Recipe
Let’s get started!
*Note: Some recipes call for briefly blanching the carrots in boiling water before pickling them. I have found this completely unnecessary. Once you pour the boiling brine over the raw carrots and let them sit for 24 hours, they will no longer be hard like raw carrots but will still be delightfully crunchy. In my opinion this method yields the best texture.
Pack the carrots tightly into the jars leaving about 1/2 inch headspace from the top. To make the brine, place the vinegar, water, salt, sugar, garlic and spices to a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes, stirring until the sugar and salt are dissolved.
Pour the hot brine over the carrots and distribute the spices as best you can between the jars. Make sure the carrots are submerged under the brine, leaving 1/4 inch headspace from the top of the jar.
Allow the carrots to cool completely. Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time.
The pickled carrots will keep in the refrigerator for up to a month.
For more delicious pickled veggies be sure to try our:
- Pickled Banana Peppers
- Pickled Beets
- Pickled Asparagus
- Dilly Beans
- Pickled Peppers
- Pickled Turnips
- Bread and Butter Pickles
- Sauerkraut (technically fermented, not pickled, but it’s a must make regardless!)
- 1 pound carrots , peeled and cut into sticks or slices or if very slender you can pickle them whole; can also be grated if preferred
- 1 cup white vinegar (5% acidity)
- 1 cup water
- 1/4 cup sugar (you can use less if preferred)
- 1 clove garlic , minced (optional)
- 1 tablespoon sea salt, kosher salt or pickling salt
- 4 whole allspice berries
- 1/4 teaspoon black peppercorns
- Pack the carrots tightly into any sealable glass jar of your choice leaving about 1/2 inch headspace from the top. Carrot sticks will need to be cut to length according to the jars you're using.To make the brine, place the vinegar, water, salt, sugar, garlic and spices to a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes, stirring until the sugar and salt are dissolved. Pour the hot brine over the carrots and distribute the spices as best you can between the jars. Make sure the carrots are submerged under the brine, leaving 1/4 inch headspace from the top of the jar. Allow the carrots to cool completely. Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time. The pickled carrots will keep in the refrigerator for up to a month.
Jack Spring says
How about picking one specific jar size so the recipe can be doubled or halved easily?It’s frustrating to have to guesstimate the liquid ratios in a lot of good recipes I find. BTW, these are great.