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Quick and Easy Pickled Carrots

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Easy Pickled Carrots are quick and tasty. Sweetened just right! They also make a really nice addition to an appetizer plate or as a side dish on the table.

Easy Pickled Carrots are quick and tasty. Sweetened just right! They also make a really nice addition to an appetizer plate or as a side dish on the table.


These pickled carrots are mildly sweetened because of a much kinder sugar – coconut palm sugar. It gives a slightly maple flavor that goes so well with carrots.

A super bonus is that you can make them way in advance because these easy pickled carrots keep so long in the refrigerator. You can take them out for lunch or dinner or be prepared well in advance for a holiday that is coming up.

The carrots should stay in the brine a few hours so they can get their zing. Store them that way too. A jar with a lid or another glass dish with a tight fighting lid will hold them for about 3 weeks.

 

Easy Pickled Carrots are quick and are sweetened just right!

 
 
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Easy Pickled Carrots are quick and tasty. Sweetened just right!
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5 from 3 votes

Quick and Easy Pickled Carrots

Easy Pickled Carrots are quick and tasty.  Sweetened just right! 
Course Appetizer
Cuisine Finger Food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32 Ounces
Calories 9kcal
Author Ginny McMeans

Ingredients

  • 1 pound carrots
  • 1 1/2 cups water for blanching the carrots
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 2 tablespoons coconut palm sugar
  • 2 teaspoons sea salt

Instructions

  • Peel and scrape the carrots into fat strips about 4" to 6" long.
  • In a medium sized saucepan add 1 1/2 cups water and bring to a boil.
  • Place the prepared carrots in the boiling water and cook 2 minutes.
  • Drain and set aside.
  • In the same saucepan mix the apple cider vinegar, water, coconut palm sugar and salt and stir well.
  • Bring to a boil, turn down the heat to medium high and cook about 30 seconds.
  • This is not a super sweet pickling. The sugar cuts the vinegar - just right.
  • Remove from heat and add the carrots so that they are completely covered with the brine.
  • Let cool and then place in a glass container with a tightly covered lid.
  • Put in the refrigerator and marinate overnight or at least 6 hours.

Notes

All ready to go.
These will keep in the refrigerator for about 3 weeks.
 

Nutrition

Nutrition Facts
Quick and Easy Pickled Carrots
Amount Per Serving (2 Ounces)
Calories 9
% Daily Value*
Sodium 157mg7%
Potassium 48mg1%
Carbohydrates 2g1%
Sugar 1g1%
Vitamin A 2370IU47%
Vitamin C 0.8mg1%
Calcium 5mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

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  4. Annemarie @ justalittlebitofbacon

    Oooh! I love pickled veggies in my antipasto platters and these carrots look great. I think it would be fun to make them with rainbow carrots. Could I use maple syrup instead of the coconut sugar? (I always have maple syrup in the house.)

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