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.
Quick and Easy Pickled Carrots
Easy Pickled Carrots are quick and tasty. Sweetened just right!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32 Ounces
Calories 9kcal
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.
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.
Ginny McMeans says
August 20, 2017 at 9:35 pmRainbow 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.
Christine says
August 20, 2017 at 9:14 pmWhen I was young, I ate so much carrots I was told I turned orange! I can’t resist this recipe now. 😉
sara | belly rumbles says
August 20, 2017 at 7:49 pmLove how you have used palm sugar in the pickling of these guys, I can imagine how great they taste.
Annemarie @ justalittlebitofbacon says
August 20, 2017 at 7:26 pmOooh! 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.)
Ginny McMeans says
August 20, 2017 at 7:12 pmOh, they are great Lisa! Such a fun side appetizer. Very fun!
Ashley - Forking Up says
August 20, 2017 at 6:33 pmI love pickling things! Pickled carrots are great because they keep such a good crunch.
Lisa | Garlic & Zest says
August 20, 2017 at 4:30 pmI’ve never pickled carrots before… I’ve never heard of pickled carrots before… but I think I’d like them.
Ginny McMeans says
March 25, 2016 at 9:38 amVery very good Sharon!