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    Pickled Carrots Recipe

    Published August 10, 2022. This post may contain affiliate links. Please read my disclosure policy.

    These easy-to-make, tasty, pickled carrots are a wonderful snack or served alongside your favorite dish or even on a charcuterie board. I absolutely love eating these right out of the jar.

    pickled carrots in a jar

    Pickled carrots are trimmed and cut carrots that are covered in a hot brine to help season them and add flavor, as well as extend their shelf-life. Pickling has been around for millennia and is extremely easy to do while being versatile enough in the flavor department to be customized to your liking.

    Pickling is a great way to add flavor to vegetables, especially if you have an abundance of produce from your garden. While my version of pickled carrots is to be eaten in a certain time period while being stored in the refrigerator, be sure to watch my video below on how to can them and keep them at room temperature before you’re ready to eat them.

    Ingredients to Make Pickled Carrots

    • Carrots – You can use any cut of fresh carrot that you’d like.
    • Sugar – This will help add flavor as well as preservation.
    • Salt – I always use sea salt in my recipes, and this is used to help season the carrots and for preservation.
    • Water – You will need cold water to help cut down the vinegar flavor.
    • Vinegar – I used white distilled vinegar in my recipe.
    • Mustard Seeds – These add awesome flavor and texture to the recipe.
    • Garlic – A few cloves will give a huge flavor boost to the pickled carrots.
    • Peppers – I used seeded and pithed, sliced Fresno peppers, but you can add whatever level of pepper spice you can handle or like to this.
    • Herbs – A few fresh thyme sprigs go great with this, but you can also experiment and try other fresh herbs.
    ingredients to make pickled carrots

    Step-By-Step Instructions

    Prepare the carrots in whatever shape you’d like.

    cutting fresh carrots

    Place the cut carrots in a jar along with a few garlic cloves, thyme, and sliced peppers.

    adding peppers to a jar with carrots

    Next, make the brine and bring it to a boil over high heat. Ensure the salt and sugar are completely dissolved before removing them from the burner.

    boiling a brine

    Pour the brine over the carrots in the jar and submerge them.

    pouring hot brine over a jar of carrots

    Cool to room temperature before adding on the seal and lid and placing in the refrigerator.

    sealing a jar of pickled carrots

    Flavor Variations

    There are many other ingredients you can add to this existing recipe to enhance the flavor, or you can simply create your own brine. Here are some things that would go well in a brine.

    • Cider Vinegar
    • Red Wine Vinegar
    • Ginger
    • Coriander Seeds
    • Cumin Seeds
    • Celery Seeds
    • Onion
    • Jalapeños
    • Red Pepper Flakes
    • Rosemary

    What to Serve It With

    While pickled carrots are wonderful to eat alone, they go great alongside specific dishes or even in them. Here is what I like to serve them.

    Make-Ahead and Storage

    Make-Ahead: You can make these pickled carrots up to 1 week ahead of time.

    How to Store: Place sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.

    Chef Billy Parisi

    Chef Notes + Tips

    • For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get.
    • Make sure your jars are completely clean and sterilized before using them.
    • Depending on the size of your carrots, you may need more or less to fill the jars.
    • When stuffing the jars with the carrots and peppers, it does not have to be perfect or look perfect. The goal is to get as many ingredients throughout the jar as possible.
    • Sometimes when adding the brine to the top, a lot of the seeds and additional ingredients don’t make it from the pot, so be sure to scoop them up with a spoon and divide them amongst the jars.

    More Vegetable Recipes

    Be sure to follow me on FacebookYouTube, Instagram, and Pinterest, and if you’ve had a chance to make this, then definitely drop me a comment and a rating below.

    Let's Cook - Chef Billy Parisi

    Video

    Pickled Carrots Recipe

    These easy-to-make, tasty, pickled carrots are a wonderful snack or served alongside your favorite dish or even on a charcuterie board.
    Servings: 16
    Prep Time: 10 minutes
    Cook Time: 5 minutes

    Ingredients 

    • 4 garlic cloves
    • 8 carrots, cut into roughly 5” spears
    • 4 sprigs of fresh thyme
    • 1 seeded, pithed, and thinly sliced Fresno pepper
    • 1 ½ cups water
    • 1 ½ cups distilled vinegar
    • 2 tablespoons sugar
    • 1 tablespoon sea salt
    • 1 teaspoon mustard seeds

    Instructions

    • Place the garlic cloves to the bottom into 2 16 ounce clean and sterilized jars.
    • Divide the cut carrots and place them into each jar along with 2 sprigs of thyme, and sliced peppers. See notes on stuffing.
    • Next, add the water, vinegar, sugar, salt, and mustard seeds to a large pot and bring it to a boil over high heat. Make sure the salt and sugar are completely dissolved before removing it from the burner.
    • Pour the brine over the carrots in the jar making sure to submerge them.
    • Cool to room temperature before adding on the seal and lid and placing in the refrigerator. Wait 24 hours before eating them for the best flavor. See notes on shelf life.

    Notes

    Make-Ahead: You can make these pickled carrots up to 1 week ahead of time.
    How to Store: Place sealed in the jar with the lid in the refrigerator for 4 to 6 weeks. These will not freeze.
    For best flavor results, wait at least 24 hours before eating the pickled carrots. The longer you wait, the more intense in flavor they will get.
    Make sure your jars are completely clean and sterilized before using them.
    Depending on the size of your carrots, you may need more or less to fill the jars.
    When stuffing the jars with the carrots and peppers, it does not have to be perfect or look perfect. The goal is to get as many ingredients throughout the jar as possible.
    Sometimes when adding the brine to the top, a lot of the seeds and additional ingredients don’t make it from the pot, so be sure to scoop them up with a spoon and divide them amongst the jars.

    Nutrition

    Calories: 28kcalCarbohydrates: 7gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.02gSodium: 131mgPotassium: 193mgFiber: 1gSugar: 2gVitamin A: 5200IUVitamin C: 5mgCalcium: 21mgIron: 0.3mg
    Course: side dishes
    Cuisine: American