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My Pickled Carrots check all the boxes for a perfect side dish: they're refreshing, wholesome, and irresistible! These easy, quick pickled carrots come together so effortlessly with only 5 simple ingredients (including water!).
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Pickled Carrots Recipe
If you're like me, I bet you've also bought a big bag of carrots before and let it sit in the fridge for a little too long. Truthfully, there always seem to be more carrots in there than you'll ever need!
But, I don't like wasting food, and I bet you don't, either. That's exactly why I learned how to pickle carrots - and why I guarantee you'll love the method I use!
Pickling carrots is easy and only uses a handful of simple ingredients. It's a new, fresh way to serve carrots that might've otherwise gone to waste. Or, if you're a constant carrot-lover, it's a great way to try something new!
Use them to top banh mi sandwiches, salads, or as a side dish for Korean beef bulgogi. Add jalapenos and Mexican oregano, and you have Mexican pickled carrots perfect for tacos and fajitas. The possibilities stretch on and on!
Pickled Carrots Ingredients
- Carrots
- Water
- Apple cider vinegar - you can also use white vinegar, but this may be more vinegary. Balance it out with additional sugar.
- Sugar
- Salt - I like using kosher salt
How to Make Pickled Carrots
- Carefully peel and cut carrots into sticks or strips. Place them inside of glass jar, then pour in water, apple cider vinegar, sugar, and salt.
- Secure the lid to your jar and shake to mix well.
- Refrigerate overnight for the best results. Pickled carrots will last for 2-3 weeks in the fridge.
Pickled Carrots Recipes Tips
- You'll want to use firm, fresh carrots for this recipe. If they're too soft, they won't do well pickling. So, make sure to use up those carrots before they get too soft in the fridge!
- Remove any blemishes from the carrots before slicing. Peeling them should take care of this.
- Mexican pickled carrots: To make Mexican pickled carrots, add jalapeños and a pinch of Mexican oregano. They're great on fajitas, tacos, and more!
- Pickled carrots and daikon: Add a little daikon to make pickled carrots and daikon - a Vietnamese treat typically used for banh mi sandwiches. You'll want to grate the carrots for this!
- If you love garlic, mince 1 clove garlic and add it to the jar with the carrots.
- Let the carrots sit for longer in the fridge to help them soak up the flavors of the brine even further. This is one of the best quick pickling recipes, but it's even better if you let it sit for a while!
- Try my Quick Pickled Cucumbers next!
Carrots for Pickling
You can use any variety of carrots when pickling, including large carrots, carrots sold with the greens, baby carrots, and even rainbow carrots! All types work for this recipe.
When cutting the carrots, consider what you'll be using them for. If you want to snack on them, slice them into sticks. If you want to serve them on tacos or sandwiches, grate them finely into very thin sticks.
Pickled Carrots FAQs
These pickled carrots can last up to 1 month in the refrigerator. But, if you're anything like me, you'll probably eat them all well before that time! You can also freeze pickled carrots, lasting up to 6 months.
When pickling carrots, you can typically enjoy them within 24 hours after preparing them. The pickled carrots need time to absorb the flavors of the brine and spices, which improves their taste over time.
Once you bite into a pickled carrot, you'll be left with a bust of tanginess that complements the natural sweetness of the carrot itself.
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Pickled Carrots
Equipment
- Glass Jar
Ingredients
- 3-4 whole carrots peeled and cut into sticks or slices
- 2 cups water
- 2 cups apple cider vinegar
- ⅓ cup sugar adjust to preference
- pinch sea salt
Instructions
- Carefully peel and cut carrots into sticks or strips. Place them inside of glass jar along with water, apple cider vinegar, sugar and salt.3-4 whole carrots, 2 cups water, 2 cups apple cider vinegar, ⅓ cup sugar, pinch sea salt
- Secure the lid to your jar and shake to mix well.
- Refrigerate overnight for the best results. Pickled carrots will last for 2-3 weeks in the fridge.
Video
Notes
- You'll want to use firm, fresh carrots for this recipe. If they're too soft, they won't do well pickling. So, make sure to use up those carrots before they get too soft in the fridge!
- Remove any blemishes from the carrots before slicing. Peeling them should take care of this.
- Mexican pickled carrots: To make Mexican pickled carrots, add jalapeños and a pinch of Mexican oregano. They're great on fajitas, tacos, and more!
- Pickled carrots and daikon: Add a little daikon to make pickled carrots and daikon - a Vietnamese treat typically used for banh mi sandwiches. You'll want to grate the carrots for this!
- If you love garlic, mince 1 clove garlic and add it to the jar with the carrots.
- Let the carrots sit for longer in the fridge to help them soak up the flavors of the brine even further. This is one of the best quick pickling recipes, but it's even better if you let it sit for a while!
Nutrition
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