Pickled Carrots are slightly sweet, a little bit sour, and the perfect topping on so many things. The best way to make this recipe is to let strips of carrots and your favorite herbs, like dill, sit in a pickling solution in the refrigerator overnight. This quick and easy dish is delicious on sandwiches, salads, or even eaten on their own!

An overhead shot of pickled carrots in a jar.

There’s this delightful spot that has a rooftop patio overlooking downtown Austin.

They have some of the best upscale Mexican food, but I always seem to go for the simple duck taco.

Why?!

Because they come with the most irresistible pickled carrots on top!

Since enjoying those tacos, I set to work transforming this Refrigerator Dill Pickles recipe into one that would work with carrots instead.

It was so simple to whisk up a homemade brining solution and pour it over carrots. Take it up a level by including some garlic cloves, fresh dill, and whole peppercorns. The result was the BEST homemade pickled carrots.

And it gets even better… They were pickled to perfection and ready to be devoured the next day.

Carrots, vinegar, salt, sugar, dill, and seasonings are the ingredients for pickled carrots.

Ingredients

The simple ingredients you need to make this Pickled Carrots recipe include:

  • Carrots. You can either peel and then julienne cut them yourself, or buy a bag of matchstick carrots and save yourself time! If you decide to use baby carrots, you will need to steam them slightly to soften them up before pickling.
  • Vinegar. To get the traditional pickle flavor, distilled white vinegar is a must. While you can use apple cider vinegar, the flavor won’t be quite the same. Rice vinegar and white wine vinegar won’t work well either.
  • Water. Used to balance out the acidic flavor from the vinegar and keep the solution from being too sour.
  • Salt. Any good brine requires salt! Pickling salt is best and should be readily available at most grocery stores. But table salt will do if that is all you have. You can always increase the amount, so start modestly.
  • Sugar. You might want to add just a small amount to offset the tartness of the vinegar. You can use more or less depending on your preference.
  • Optional Ingredients. There are so many things you can do here! Fresh dill, whole garlic cloves, black peppercorn, or pickling spice are all fantastic.

How to Make Pickled Carrots

Below are the steps to follow to make this Pickled Carrots recipe:

Perfect Pickling Brine

You first need to make the vinegar mixture you will use to brine the carrots.

Combine vinegar, salt, sugar, and water in a medium saucepan. Bring it to a boil over high or medium-high heat. Turn it to low and allow the pickling liquid to simmer for 2 or 3 minutes, stirring occasionally.

Be careful not to heat the solution for too long. If left unchecked, more liquid will evaporate than you want, and you won’t have enough to cover the carrots.

Set it to the side to cool.

A whisk stirs brining solution in a saucepan.

Cut the Carrots

It is important to use small pieces of carrots so they soak up the solution well.

The easiest way to prep this recipe is to buy a bag of pre-cut matchstick carrots.

Or, you can julienne cut carrots yourself! Be sure to use a good vegetable peeler to remove the outer layer. Then, slice the carrots into sections 4 ½ inches long.

Continue cutting each piece into ¼-inch thick pieces, then slice each wedge into thin, ⅛-inch thick strips.

A sharp knife slices a carrot into sticks.

Fill the Jars

Use wide mouth pint or half-pint canning jars for the best results.

You can either pickle carrots alone with the brining solution, or add in other ingredients, like whole garlic cloves, peppercorns, fresh dill, or pickling spice. Using any of these things will just enhance the flavor.

Place whatever you are using in the jar. Don’t press them down too much, everything should be gently set in.

Pour the warm pickling solution over the vegetables. The liquid likely won’t come to the top of the jar. Add room temperature water to fill the remaining space.

Cover and Store

Wipe down the rim to be sure there is nothing in the way. Then, screw the lid on tightly.

Set the jar of pickled carrots in the refrigerator. These are best enjoyed the next day!

A lid is sealed onto a jar with carrots, dill, garlic, and peppercorns.

Meal Prep and Storage

  • To Prep-Ahead: This recipe is a meal-preppers dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
  • To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge.
  • To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.
A hand pulls one carrot out of a glass jar.

FAQs

Are pickled carrots good for you?

Pickled carrots have many health benefits, including added probiotics from the fermentation process. Carrots are carbohydrates but are low in calories. They have a decent amount of vitamin A, vitamin C, and fiber. They are also a good source of potassium and calcium, among other nutrients.

What do pickled carrots taste like?

Pickled carrots have a unique sweet, salty, and sour taste that many people enjoy. They are softer than the raw variety. The ultimate flavor mostly depends on what you add to the pickling solution. Including things like black peppercorns, dill, oregano, or serrano peppers can change the taste dramatically.

Do pickled vegetables count as a serving of vegetables?

While pickled vegetables are delicious, they are considered a condiment and not a serving of vegetables.

Expert Tips and Tricks

  • Save time. Grab a bag of matchstick carrots to make prep a cinch!
  • Short and sweet. You only want to heat the pickling solution long enough to melt the sugar and salt.
  • Take a break. Let the brining mixture cool before adding it to the jar with the vegetables or it might cook them before pickling.
  • To the top. The carrots need to be completely covered, so add some extra water at the end if you have to in order to fill it up.
  • Change it up. Try these sweet and sour sticks on your favorite taco, burger, or salad recipe.
A collection of pickled vegetables in jars.

Ways to Use Pickled Carrots

Pickled Carrots add a delicious twist to so many dishes that call for raw ones. Try them on any of these first:

More Quick Pickled Vegetable Recipes

It is so easy to make pickled vegetables. Give these other recipes a shot:

Tap stars to rate!

5 from 1 vote

Quick Pickled Carrots Recipe

Pickled Carrots are slightly sweet, a little bit sour, and the perfect topping on so many things. The best way to make this recipe is to let strips of carrots and your favorite herbs, like dill, sit in a pickling solution in the refrigerator overnight.
Carrots and dill are in a brining solution in a jar.
Yield 4
Prep 5 minutes
Cook 5 minutes
Total 10 minutes

Ingredients 

  • ½ lb. carrots ⅛ to ¼”-thick slices, 4 ½ inches long
  • cup distilled white vinegar
  • cup water
  • 1 ¼ tsp. salt
  • 1 Tbsp. sugar
  • Pickling spice red pepper flakes, garlic, and/or dill, optional

Instructions 

  • Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
  • Add the carrots to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
  • Pour the warm solution over the carrots and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
  • Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.

Tap stars to rate!

5 from 1 vote

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: This recipe is a meal-preppers dream as it must be made in advance. Plan to make these pickled carrots a couple of days before you need them.
  • To Store: In an airtight jar, these carrots will last for up to 1 to 2 months in the fridge. 2-3 months
  • To Freeze: Place leftovers in a freezer-safe container and keep them in the freezer for up to 2 to 3 months.

Nutrition

Calories: 45kcal, Carbohydrates: 9g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.01g, Sodium: 638mg, Potassium: 182mg, Fiber: 2g, Sugar: 6g, Vitamin A: 9472IU, Vitamin C: 3mg, Calcium: 22mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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