Quick Pickled Carrots

Quick Pickled Carrots are ready to enjoy in just one hour, with only 15 minutes of prep time! They are tangy, crunchy, and sweet, making them the ultimate snack anytime of the day. Serve them on sandwiches, over salad, on tacos, and so much more!

about these quick pickled carrots

Pickles are always a go-to snack in our house. They keep for a long time, have the best tart and tangy flavor, and are incredibly simple to make yourself!

If you haven’t tried pickled carrots yet, this is the time to check them out. The truth is, all you need is a handful of pantry ingredients and your favorite type of carrots to make the best quick pickled carrots.

And when we say quick, we mean it! Most pickling recipes have you wait at least 2 to 3 days before enjoying them. With this recipe, you only have to wait for 1 hour for the brine to do its magic.

Quick pickled carrots are incredibly versatile, whether you want them for a snack, to use them as a topping for a sandwich, or to incorporate them into your favorite salad.

Looking for more ideas on how to use these carrots? Check out the “How to Use Pickled Carrots” section just above the recipe card!

ingredients

carrots. Use your favorite type of fresh carrot! Rainbow, regular, baby – they are all delicious in this recipe.

vinegar. Apple cider vinegar gives the carrots wonderful flavor! You can also use distilled white vinegar instead.

water. Tap water is all you need for this recipe.

peppercorns. We use black peppercorns! However, you can use any kind of peppercorns you like.

coriander seeds. These seeds are very aromatic and taste like a combination of lemon, sage, and caraway.

salt. Sea salt is recommended, either fine or coarse. You can also use kosher salt.

sugar. We like to use light brown sugar in this recipe. You can also use honey, maple syrup, or granulated sugar.

this recipe’s must-haves

We like to use a large mason jar or two standard mason jars to store the carrots.

Other than that, all you need is a small saucepan and wooden spoon to make the brine.

here’s how to make quick pickled carrots

prep the carrots

Remove the tops of the carrots and peel them. Be sure to wash them well to get any excess dirt off the vegetables.

Cut the carrots in half, in sticks, slice into rounds, or chop up however you would like.

make the brine

Add vinegar, water, peppercorns, coriander seeds, salt, and sugar to a saucepan over medium-high heat.

Bring to a simmer, stirring until the sugar and salt is dissolved.

At this point we recommend tasting the brine (careful, it’s hot liquid!). See if you want to add more sugar or salt.

pickle the carrots

Add the prepared carrots to a glass jar and pour the pickling liquid in. If you are using standard mason jars, we recommend using two for the amount of carrots and brine called for in this recipe.

Seal and shake well to combine. Refrigerate for at least 1 hour before enjoying. They will taste better over time! Store in the fridge for up to 2 to 3 weeks.

More tasty snacks to try out: Potato Cheese Balls | Bacon Wrapped Dates | Crispy Prosciutto | Marinated Mozzarella Balls

should I leave the carrots in the brine for up to 2 to 3 weeks?

Yes, be sure to keep the carrots in the brine until they are all gone. There’s no need to discard the brine.

can I use this recipe for other vegetables?

Yes! As we like to say, any vegetable can (and should) be pickled. You can use radishes, peppers, cucumber, green beans, onion, fennel, parsnips, squash, turnips, cauliflower, beets, asparagus, and more.

can I use baby carrots?

Yes, using baby carrots is a great idea! They are the perfect little snack.

can these be stored at room temperature instead of the refrigerator?

This recipe should only be stored in the refrigerator. If you want them to be shelf stable, you can pressure can them to be ok for pantry storage. We recommend looking for a recipe that involves this type of storage if you are looking for long term shelf life.

is it possible to use maple syrup or honey instead of sugar?

Yes, you can use maple syrup or honey instead of light brown sugar if you are hoping to avoided processed sugar.

do I need to leave the carrots whole?

You can prep the carrots however you like! We like to cut them in half, because those are easier to eat straight out of the jar. Alternatively, you can leave them whole!

Want another option? Slice them into thin rounds. Cut them into long thin sticks or even carrot ribbons. Chop them into small pieces to use as a garnish or to toss into a salad.

Need some inspiration for appetizers? Check out my appetizer recipes page!

how to use quick pickled carrots

If you love anything pickled, you will love just eating these quick pickled carrots straight out of the jar!

However, I also love using these quick pickled carrots in other ways too. Slice them up and add them to burgers, sandwiches, wraps, and more.

Chop them up as a topping for your salads, tacos, burrito bowls, and more.

Use them as a cocktail garnish for a bloody mary.

Add them to your favorite charcuterie and cheese boards. They are the perfect complement to all those aged meats and cheeses.

how to store

Store. Store in the refrigerator for up to 2 to 3 weeks. There is no need to discard the brine until all the carrots are gone!

more yummy carrots recipes

Chewy and sweet carrot cake cookies are the ultimate indulgence. With a cream cheese frosting, these cookies are perfect for spring!

Garlic butter oven roasted carrots and potatoes are an easy side dish covered in melted butter, garlic, and herbs.

Want something a little boozy? Carrot cake shots are fun, festive, and taste just like carrot cake!

Finally, if you make this quick pickled carrots recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!