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!

scooping out pickled carrots in large mason jar with spoon
Kelley Simmons 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.
Kelley
ingredients on counter for pickling carrots

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.
sliced carrots on wooden cutting board
  1. In saucepan, bring water, vinegar, sugar and salt to a boil.
pouring brining liquid in medium saucepan
  1. Carefully pour liquid over the carrots and garlic until fully submerged. Top with lid.
pouring brining liquid on top of sliced carrots in mason jar
  1. 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 Vermicelli Noodle Bowls, 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!

Frequently Asked Questions

How long do pickled carrots last?

The pickled carrots will last for up to two months in the refrigerator.

Can I use baby carrots instead of regular ones?

Yes, you can use baby carrots. Just slice them into smaller pieces to ensure they pickle evenly.

pickled carrots in mason jar with pickling liquid

More Veggie Recipes to Try

  1. Pickled Vegetables
  2. Refrigerator Pickles
  3. Pickled Italian Peppers
  4. Roasted Asparagus
  5. Garlic Green Beans

Save this Recipe

Enter your email to get it straight in your inbox! Plus, receive new recipes weekly!

    A close-up of a glass jar filled with pickled carrots, their vibrant orange slices glistening in brine. A spoon lifts several bright pickled carrot slices out of the jar. The background is white.
    Recipe

    Pickled Carrots

    5 from 1 vote
    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.
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Serves 4
    Rate Print

    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.
      Sliced carrots on a wooden cutting board next to a knife, a whole carrot, and a bowl of quick pickled radishes.
    • In saucepan, bring water, vinegar, sugar and salt to a boil.
      A glass pitcher pours water into a white saucepan, ready for making pickled carrots, placed on a stovetop with a circular heating element visible beneath the pot.
    • Carefully pour liquid over the carrots and garlic until fully submerged. Screw on lid.
      A close-up of pickled carrots in a jar with orange liquid being poured in from a white pot, against a white background.
    • Allow to cool on counter and then refrigerate for up to two months.
      A spoon holding tangy pickled carrots above an open glass jar filled with more pickled carrot slices, set against a white background.

    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
    A close-up of a glass jar filled with pickled carrots, their vibrant orange slices glistening in brine. A spoon lifts several bright pickled carrot slices out of the jar. The background is white.

    Did You Make This?

    I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.

    Leave a Review Follow Chef Savvy