Pickled Carrots are easy to whip up and make for a fun topping on sandwiches, nachos, and so much else.
In my house we just can’t get enough of pickled . . . everything. When I made these pickled carrots, I knew that they would be well loved, and I was right. My eight year old is head over heels for these and loves to eat them straight out of the jar as a snack. Thank goodness they are so easy to make.
How to Pickle Carrots
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the ingredients see the recipe card at the bottom of the post.
- Make the pickling brine. Whisk together hot water, salt, and sugar until the salt and sugar dissolve. Stir in vinegar.
- Add everything to the jar. Fill the jar you are using with the carrots, garlic cloves, and peppercorns, then pour the brine over it.
- Let it pickle. These taste best when you let them pickle for a few days in the refrigerator.
What Carrots to Use
Which type of carrot you use here depends on what you plan on using the pickled carrots for.
- Whole carrots: Carrots with the greens still attached are great for garnishing a Bloody Mary or snacking on. These do need to be peeled before pickling.
- Sliced carrots: Large carrots that have been peeled and sliced before pickling are great for topping nachos, sandwiches, burgers, and popping on salads.
Eating Pickled Carrots
- Put them on your nachos. These would be great on my Chicken Nachos, but I especially want to try them on my BBQ Chicken Nachos.
- Add them to your tacos. Put them on top of your chicken tacos, shrimp tacos, or pork tacos.
- Eat them on your burgers. Whether you use our Hamburger Seasoning or my Turkey Burger recipe, these are a must when you are grilling out this summer.
- Eat them with your quesadillas. In addition to salsa and sour cream, we love pickled jalapeños and these pickled carrot slices on quesadillas.
- Put them on a charcuterie board. Not sure how to throw one together, check out my tutorial: How to Make a Charcuterie Board.
- Toss them on sandwiches.
- Add them to your salads.
Storing Pickled Carrots
This recipe is meant to be a quick pickling recipe. It is not meant to be a shelf stable recipe to be kept in the pantry. Please store this recipe in your refrigerator. In your refrigerator, this pickled carrots recipe will last for one to three months. As with all recipes, use your best discretion when it comes to whether a recipe is still good.
Adding to this Recipe
There are so many other thing you can add to pickling recipes. I love this recipe as is, but if you want to add to it, here are a few different ideas:
- Fresh or Dried Dill
- Dill Seed
- Crushed Red Pepper Flakes
- Jalapeno Peppers
More Quick Pickling Recipes
No matter what you are making, you need delicious condiments to go with it. Here some of our favorites.
If you make this quick pickled carrots recipe or any of my other recipes, please leave me a comment and let me know what you you think.
Pickled Carrots
Ingredients
- 12 ounces peeled carrots see note 1 and 2
- 2 garlic cloves sliced
- 1 teaspoon peppercorns
- 1 cup hot water
- 1 1/2 cup white vinegar
- 2 teaspoons kosher salt
- 1 tablespoon sugar
Instructions
- Pack the carrots into a mason jar with the sliced garlic and peppercorns.12 ounces peeled carrots, 2 garlic cloves, 1 teaspoon peppercorns
- Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.1 cup hot water, 1 tablespoon sugar, 2 teaspoons kosher salt, 1 1/2 cup white vinegar
- Cover the carrots in the water and vinegar mixture. Cover the jar and let rest for 30 minutes.
- Enjoy or store in the refrigerator for up to 1 to 3 months. Always use your best discretion when it comes to recipes. If the recipe seems off after a month, toss it and make more. Please read note 3.
Notes
- If you are pickling the whole carrots, you will need 12 ounces and you will need a quart mason jar. If you are doing the slices you will need 8 ounces of carrots (by weight) and the 8 ounce (by liquid) sized mason jar.
- This recipe results in pickled carrots that have a small crunch to them. If you prefer them to be soft you will want to blanch them first by boiling them for three minutes and then transferring them to an ice bath for five minutes.
- This recipe is meant to be a quick pickling recipe. It is not meant to be a shelf stable recipe to be kept in the pantry. Please store this recipe in your refrigerator.
Fred McEVOY says
Lisa,
I enjoy reading your recipes and have even ‘re-created’ several of them with great results…delicious, each to follow…easily made with stuff usually ‘on hand’.
Keep ’em coming!
Thanks.
Fred
Hi Fred! I’m so happy to hear that you are enjoying them!
Susan says
Thanks for your recipes. This pickled carrot recipe looks easy and I’m sure….Very tasty. Much Appreciated!!
I hope you enjoy it!