Pickled Carrots- Fresh carrots peeled and cut Julienne style are marinated in a vinegar-based brine that is perfectly sweetened with coconut palm sugar, then stored in a glass jar until the carrots have soaked in all the delicious flavor from the brine. Pickled carrots are the ideal refreshing afternoon snack, side dish, or appetizer for summer.
Do you like carrots? I sure do! In fact, I love all kinds of vegetables, but carrots may be my favorite. They're sweet, crunchy, and so good for you. Plus, they're pretty versatile - you can eat them raw or cooked, in salads or soups. Carrots can even be pickled! With all the ways to enjoy carrots, what's not to love about them?
If you've been looking for an easy pickled carrot recipe, look no further! These pickled carrots are sweet, tangy, and absolutely delicious. This is a great way to preserve some of the harvests from your garden or just get more veggies in your diet, and they are really easy to make. All you need is a few simple ingredients and a little bit of patience while they soak up all that yummy pickling goodness. So let's get started!
Why You'll Love This Easy Pickled Carrot Recipe
Quick- Pickled carrots are a great way to use up extra carrots, and they couldn't be easier to make. In just a few short minutes, you'll have delicious pickled carrots that will last for weeks in the fridge.
Sweet and Tangy- Pickled carrots have the perfect balance of sweet and tangy. They are sure to be a hit with everyone who tries them.
Pretty- These pickled carrots are delicious, but the bright orange colors also make them beautiful to look at. Use them to top off your next party platter or charcuterie board.
Easy to Make- With just a few simple ingredients and minimal prep time, these pickled carrots are easy to make. So if you're looking for a quick and delicious recipe, this is it!
Long Shelf Life- These pickled carrots will last for weeks in the fridge, so you can make a big batch and enjoy them all month long!
A Great Snack- Not only are these pickled carrots the perfect sweet, crunchy, and tangy snack, but they can also be served as a side dish, in salads, or wraps.
Equipment Needed To Make These Pickled Carrots
- Vegetable Peeler
- Medium Sized Saucepan
- Colander
- Glass Jar with Lid
- Measuring Cups and Spoons
Ingredients For Easy Vegan Pickled Carrots
- Carrots
- Water
- Apple Cider Vinegar
- Coconut Palm Sugar
- Sea Salt
How To Make Pickled Carrots At Home
Start making pickled carrots by peeling the carrots and cutting them into fat strips between 4 and 6 inches long. In a saucepan, bring water to a boil before adding the prepared carrots. Allow the carrots to cook for a few minutes, then drain and set them aside.
In the same saucepan, add water, apple cider vinegar, and dry ingredients and bring to a boil. Remove from heat and add the carrots, so the brine entirely covers them.
Let the carrots and brine cool before transferring them to a glass jar with a tightly sealed lid for storage.
Allow carrots to marinate in the fridge overnight or at least 6 hours.
What to Serve/Pair With Pickled Carrots?
Pickled carrots are a fantastic snack just as they are, but they are also the perfect addition to any dish! Here are some of our favorite ways to enjoy them:
- On top of a fresh salad
- As a side dish to your favorite summer BBQ recipes
- In a veggie wrap or sandwich
- With hummus and crackers
- As an appetizer with dipping sauce
Popular Substitutions & Additions
While this recipe is delicious as written, there are a few ways you can change it up to suit your taste.
- Add 1-2 whole 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 brine.
- Add fresh herbs like dill or parsley to the jar to boost flavor.
- Try other veggies like cucumbers, green beans, or jalapeños!
How To Reheat & Store These Easy Pickled Carrots
What Is The Best Way To Store Pickled Carrots?
The best way to store pickled carrots is in a glass jar with a tight-fitting lid.
How Long Will Vegan Pickled Carrots Last In the Fridge?
When properly stored in a glass jar with an airtight lid, pickled carrots will last in the fridge for up to 2 weeks.
Can I Freeze Pickled Carrots?
No, we do not recommend freezing pickled carrots as they will become mushy and lose their flavor when thawed.
How To Reheat Pickled Carrots?
There is no need to reheat these carrots, simply enjoy them cold or at room temperature. If you want to serve them hot, gently heat them in a pan over low heat until warmed through.
Easy Pickled Carrots FAQs
Are pickled carrots and marinated carrots the same?
No. Pickled carrots are cooked in a vinegar brine, while marinated carrots are soaked in a vinegar-based dressing. Marinated carrots will have a softer texture, while pickled carrots will be crisp and crunchy.
Can I use white vinegar instead of apple cider vinegar?
Yes, you can use white vinegar, but the flavor will be slightly different. We recommend using apple cider vinegar for the best flavor.
Are pickled carrots good for you?
Yes, pickled carrots are a healthy and nutritious snack! They are low in calories and fat and are a great source of fiber and vitamins A and C.
What do you eat with pickled carrots?
Pickled carrots can be enjoyed on their own as a snack or served as a side dish to your favorite summer recipes. They are also delicious in wraps, sandwiches, and salads.
How long do homemade pickled carrots last?
Homemade pickled carrots will last up to 2 weeks when stored in a glass jar with an airtight lid.
Do you have to refrigerate pickled carrots?
Yes, You must store pickled carrots in the fridge. They will last up to 2 weeks when stored properly.
Easy Homemade Pickled Carrots
Ingredients
- 1 pound carrots
- 1 ½ cups water for blanching the carrots
- ½ cup cider vinegar
- ½ 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 ½ 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
These will keep in the refrigerator for about 3 weeks.
Ashley - Forking Up
I love pickling things! Pickled carrots are great because they keep such a good crunch.
Ginny McMeans
Oh, they are great Lisa! Such a fun side appetizer. Very fun!
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.)
sara | belly rumbles
Love how you have used palm sugar in the pickling of these guys, I can imagine how great they taste.
Christine
When I was young, I ate so much carrots I was told I turned orange! I can't resist this recipe now. 😉
Ginny McMeans
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.