Quick Pickled Carrots Recipe
Ligia Lugo
Published:
May 16, 2024
Last Modified:
February 18, 2026
Easy Pickled Carrots are quick and tasty. Sweetened just right! They also make a nice addition to an appetizer plate or as a side dish.
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.
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.
Equipment Needed To Make Pickled Carrot Sticks
- Vegetable Peeler
- Medium Sized Saucepan
- Colander
- Glass Jar with Lid
- Measuring Cups and Spoons
Ingredients for Quick Pickled Carrots
- Carrots- Firm, sweet carrots such as Imperator or Nantes for the best flavor and texture.
- Water- To cook the carrot slices in and to create the hot brine.
- Apple Cider Vinegar- Used in helping the pickling process.
- Coconut Palm Sugar- This helps to balance out the tartness of the vinegar and gives the carrots a hint of sweetness.
- Sea Salt- Brings out the flavor of the carrots and also helps preserve them.
Popular Substitutions & Additions
While this recipe is delicious as written, there are a few ways you can change it up to suit your taste. Here are a few ideas to try:
- Add 1-2 whole black peppercorns or ¼ teaspoon red pepper flakes to the brine for a spicier pickled carrot.
- If you prefer a sweeter carrot, increase the amount of coconut palm sugar in the recipe.
- For an extra zesty carrot, add the juice of ½ a lemon to the vinegar brine.
- Add herbs like fresh dill, dill seeds, or parsley to the jar to boost flavor.
How To Store Pickled Carrots
Allow the carrots and brine to cool completely before transferring them into a glass jar with a tight-fitting lid. As long as the jar has an airtight seal, it will keep your pickles fresh and flavorful for up to 3 weeks.
FAQs
Can I use white vinegar instead of apple cider vinegar?
Yes, you can use white vinegar in place of apple cider vinegar, but the flavor will be slightly different using white vinegar. We recommend using apple cider vinegar for the best flavor.
What type of carrot is best for pickling?
The best type of carrot to use for pickling is a firm, sweet variety such as Imperator or Nantes. These carrots are crunchy and hold up better when cooked in vinegar. Avoid using baby carrots, as they tend to be too soft for pickling.
Step-by-Step Instructions
- Clean and peel. Rinse the carrots under cool running water, using a vegetable scrubber to remove any stubborn dirt. Peel the carrots and trim the ends if necessary.
- Slice. Cut the carrots into chunky 4” to 6” long strips.
- Cook the carrots. In a medium sized saucepan, bring 1 ½ cups water to a boil over high heat. Add the cut carrots and cook briefly for about 2 minutes. The idea here is to soften the carrots just a bit, as it helps them to take on more of a “pickled” texture and not be so crunchy. Drain them and set aside while you prepare the pickling liquid.
- Make the pickling brine. In a medium saucepan–you can reuse the same pan you cooked the carrots in if you like–combine the apple cider vinegar, water, coconut palm sugar, and salt and stir until mixed. Place the pot over high heat, bring to a boil, reduce the heat to medium-high, and cook for just 30 seconds.
- Add the carrots. Remove the pan from the heat and add the carrots, taking care to ensure that all of the carrots are well submerged in the brine. Allow the carrots to rest until they are cool enough to handle.
- Transfer the carrots. Stack the carrots in a lidded glass jar. I like to place them vertically as this makes it nice and easy to reach in and grab one later!
- Add the pickling liquid. Pour the pickling brine over the carrots in the jar, filling it all the way to the top. If you don’t use all of the liquid that’s ok!
- Seal and refrigerate. Cover the jar with a tight fitting lid and place the carrots in the refrigerator for at least 6 hours. At this point they should be nice and pickly, but the longer they sit, the more they will soften up.
- Serve! I always have all kinds of ideas for using these pickled carrots in recipes but honestly, they frequently don’t even make it that far! They’re so fun and delicious to enjoy straight from the jar, or, use them on a sandwich or wrap.
Watch Us Make Quick Pickled Carrots Recipe
Quick Pickled Carrots Recipe
Ingredients
- 1 pound carrots
- 1 1/2 cups water for blanching the carrots
- 1/2 cup cider vinegar
- 1/2 cup water
- 2 Tbsp coconut palm sugar
- 2 tsp sea salt
Instructions
- Rinse the carrots & scrub with a brush if necessary. Peel the carrots and trim the ends. under cool running water, using a vegetable scrubber to remove any stubborn dirt.
- Cut the carrots into chunky 4” to 6” long strips.
- In a medium sized saucepan, bring 1 ½ cups water to a boil over high heat. Add the cut carrots and cook briefly for about 2 minutes. Drain and set aside.
- Combine the apple cider vinegar, water, coconut palm sugar, and salt in a medium saucepan and stir until mixed. Place over high heat, bring to a boil, reduce the heat to medium-high, and cook for just 30 seconds.
- Remove the pan from the heat and add the carrots, making sure they are completely covered by the brine. Let rest until cool enough to handle.
- Transfer the carrots to a lidded glass jar. I like to place them vertically in the jar, but you can arrange them however you like!
- Pour the pickling brine over the carrots in the jar, filling it all the way to the top. You may not use all of the liquid.
- Cover the jar with a tight fitting lid and place the pickled carrots in the refrigerator for at least 6 hours, or longer if you want them to soften more.
- Serve these pickled carrots on their own, on sandwiches, or as part of a recipe!
Video
Notes
These will keep in the refrigerator for about 3 weeks.
Nutrition
19 responses to “Quick Pickled Carrots Recipe”
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I could snack on these all day long. These would be perfect to take on a summertime picnic!
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What a good idea! These are going on a picnic 🙂
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I have never had a pickled carrot! Clearly, this needs to change!
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Oh, yes Laura! You have to go for it. They are so simple and this is a mild recipe.
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My husband would absolutely love these! I’m going to make them for him as a surprise soon. Thanks for the recipe!
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Oh, that is great Erin! You are a very sweet wife!
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Pickled carrots are a favorite way to eat, even over raw dipped in ranch.
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Yes, these would be so good dipped in dressings 🙂
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I’ve recently started making my own paleo pickles (with cucumbers) and have been wanting to branch out to other veggies. Definitely trying carrots next!
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Very very good Sharon!
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Fantastic Melanie! They are the best 🙂
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I’ve never pickled carrots before… I’ve never heard of pickled carrots before… but I think I’d like them.-
Oh, they are great Lisa! Such a fun side appetizer. Very fun!
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I love pickling things! Pickled carrots are great because they keep such a good crunch.
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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.)-
Rainbow carrots! What a pretty idea! I’m not sure about the strength of maple syrup in this recipe vs. coconut sugar. I would go light with the syrup.
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Love how you have used palm sugar in the pickling of these guys, I can imagine how great they taste.
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When I was young, I ate so much carrots I was told I turned orange! I can’t resist this recipe now. 😉 -
I loved your recipe. You have a wonderful talent of knowing what tastes good together and how to keep it simple. I made naan for the hummus. I think it’s an acquired test for grandkids. They loved the naan however. I made it like the recipe said. I added Tbl. Spoon of yogurt for a little more moisture. And the extra tablespoon of oil you suggested. I didn’t add additional salt because the Kalamata olives is salty. Thank you so much for a delightful experience
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