These tangy Pickled Carrots make the perfect crunchy snack or addition to any meal! With a tasty combination of savory garlic, zesty vinegar, and a touch of sweetness, they’re irresistible! The carrots are ready in just a few hours, but they get even better with time!
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Kelley’s Tips
Before You Get Started
- Choose fresh carrots. Make sure you grab firm, fresh carrots with a vibrant orange color to ensure your pickled carrots stay crisp and flavorful. Bonus points if you use rainbow carrots!
- Instead of carrots chips you could julienne the carrots instead! This style works better for sushi.
- Play with the flavor. Don’t be afraid to add extra seasonings like peppercorns, dill, or even red pepper flakes for a spicier kick.
- Let them rest. For the best flavor, let the pickled carrots sit in the fridge for at least 24 hours before eating. Of course, they’ll be tasty right away, but the flavor gets even better over time.
Ingredients
- Carrots – Sweet and crunchy, carrots are a great veggie to pickle as they take on the flavor of the brine perfectly, while still keeping their crunchiness.
- Garlic cloves – Add a subtle garlic flavor to the brine. Every time I pickle veggies I always throw in a garlic clove!
- Water – The base of the brine. Helps to dissolve the salt and sugar and balances out the vinegar’s acidity.
- White vinegar – Adds the sharp, tangy flavor that you love from pickling.
- Salt – Seasons and also helps to pickle the carrots.
- Sugar – Adds just a hint of sweetness to balance the acidity of the vinegar.
How To Pickle Carrots
- Wash, peel, and slice carrots.
- Layer carrots and garlic in jar.
- In saucepan, bring water, vinegar, sugar and salt to a boil.
- Carefully pour liquid over the carrots and garlic until fully submerged. Top with lid.
- Allow to cool on counter and then refrigerate for up to two months.
Serving Ideas
- Top your salads or bowls – Add pickled carrots to salads or bowls for an extra burst of flavor. They taste amazing in everything from simple green salads to my Banh Mi Bowls, Salmon Sushi Bowls or even Chicken Cobb Salad.
- Pair with tacos or sandwiches – Use pickled carrots as a topping for tacos, sandwiches, wraps or rolls. They’re especially great in my Ahi Tuna Tacos and Cucumber Sushi Rolls to add delicious tangy flavor!
- Serve with grilled meats – Pickled carrots are a great side dish for grilled meats like my Best Grilled Chicken, steak, or pork. Their acidity and crunch balance out the rich, smoky flavors of meat.
- Mix into a pasta salad – Stir pickled carrots into a pasta salad like my Bow Tie Pasta Salad for a tangy twist.
Love pickling things as much as I do? Try my Quick Pickled Red Onions or Pickled Radish next!
More Veggie Recipes to Try
Recipe
Pickled Carrots
These tangy Pickled Carrots make the perfect crunchy snack or addition to any meal! With a tasty combination of savory garlic, zesty vinegar, and a touch of sweetness, they’re irresistible! The carrots are ready in just a few hours, but they get even better with time.
Save this Recipe
Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!
Ingredients
- 1 pound peeled, sliced carrots, approximately 6
- 2 garlic cloves
- 1 cup water
- 1 cup white vinegar
- 1 1/2 tbsp salt
- 1 tbsp sugar
Instructions
- Wash, peel, and slice carrots.Layer carrots and garlic in jar.
- In saucepan, bring water, vinegar, sugar and salt to a boil.
- Carefully pour liquid over the carrots and garlic until fully submerged. Screw on lid.
- Allow to cool on counter and then refrigerate for up to two months.
Nutrition Information
Calories: 72kcalCarbohydrates: 14gProtein: 1gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 2699mgPotassium: 371mgFiber: 3gSugar: 8gVitamin A: 18944IUVitamin C: 7mgCalcium: 47mgIron: 0.4mg
Did You Make This?
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