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Overhead photo of pickled carrots recipe. Sealed Mason jar of pickled carrots sitting on a wooden cutting board.
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Pickled Carrots

Pickled Carrots are easy to whip up and make for a fun topping on sandwiches, nachos, and so much else.
Prep Time10 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: quick pickled red onions
Servings: 12 servings
Author: Lisa Longley


  • 12 ounces carrots see note
  • 1 cup hot water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cup white vinegar
  • 2 garlic cloves sliced
  • 1 teaspoon peppercorns


  • Pack the carrots into a mason jar with the sliced garlic and peppercorns.
  • Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.
  • 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 4 weeks.


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.