Looking for a fresh, crunchy snack with a kick? These Easy Pickled Carrots require only a few ingredients and can be prepped quickly. Refrigerate overnight, and you’ll have a refreshing, delicious, and healthy snack the next day. Enjoy these pickled carrots by themselves or with hummus.
I love almost anything pickled, especially veggies! Carrots are the perfect vegetable to pickle because they stay nice and crunchy without getting too soft in texture. These Easy Pickled Carrots are made using white vinegar, garlic, peppercorns, salt, and maple syrup. They’re perfect for a healthy snack and can be enjoyed alone or with your favorite dip.
Why You’ll Love This Easy Pickled Carrots!
- Easy to make – These pickled carrots don’t require canning knowledge. I call them refrigerator pickles because after you put them in the jar, with a few other ingredients, you just let them sit in the fridge overnight and you have perfect pickled carrots in the morning.
- Crispy and crunchy – Sometimes cucumbers get a bit soft when pickled, but these carrots stay nice and crunchy, even after a week or two.
- Perfect for snacking – I’ve always loved carrots, but don’t snack on raw ones nearly as much as I should. Pickling the carrots gives them a tangy bite that is refreshing and great for an afternoon snack.
Refrigerator Pickled Carrot Recipe Ingredients
- Carrots – You can use any kind of raw carrots for this recipe. I just used regular orange ones from the grocery store, but rainbow-colored carrots would be really fun! Baby carrots would also work.
- Vinegar – I use white distilled vinegar for these pickled carrots because it has a classic pickle flavor to it, but most any kind of vinegar will work.
- Water – I add a little water to balance out the vinegar. I recommend using the same water you use for drinking.
- Salt – I use regular fine table salt so that it mixes in quickly and you don’t have big chunks of salt floating around. Pink salt would also work.
- Maple Syrup – Many pickle recipes use granulated sugar, but I like to use pure maple syrup to add a bit of sweetness. Honey would probably also work well.
- Peppercorns – I like my pickled carrots to have a little kick to them, so I add about a teaspoon of black peppercorns to my pickle brine. You can omit them if you prefer.
- Garlic – I also love adding freshly sliced garlic for extra flavor, but that can also be omitted.
How To Make Homemade Pickled Carrots
- Wash and peel your carrots. Slice them into thin sticks and ensure they are similar in size to the jar you use.
- Add the maple syrup, salt, garlic, peppercorns, and water to a wide-mouth, 16-oz mason jar. Mix well so that the maple syrup doesn’t stick to the bottom of the jar.
- Next, add as many carrot sticks as you can fit into your jar. Fill the jar the rest of the way with vinegar, and screw the lid on as tightly as you can. Give the jar a really good shake, to make sure that all ingredients are distributed throughout.
- Place the jar of carrots in the refrigerator and let sit for at least 24 hours before enjoying. Pickled carrots will stay good in the refrigerator for about 2 weeks, although I usually eat them all within a few days! Enjoy them alone or with your favorite dip.
Recipe Frequently Asked Questions
- This recipe is both vegan and gluten-free.
- What kind of vinegar should be used for pickling? You can really use any kind of vinegar you like, but I use white distilled vinegar for this recipe because I like the taste.
- Does this recipe make the carrots shelf-stable? No, I do not use a traditional canning method for these pickled carrots. The pickling happens in the refrigerator and they must stay in the refrigerator until they are all eaten.
- How long do these pickled carrots stay good? If stored in the refrigerator, with the lid on, they should last about 2 weeks.
- Do the carrots stay firm? Yes, they stay pretty firm, even after being in the pickling liquid for a week or two.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Spring Carrot Recipes?
Lentil and Roasted Carrot Salad
Beet and Carrot Salad with Chickpeas
Fresh Carrot and Chickpea Salad with Orange Maple Dressing
Roasted Carrot and Dill Hummus
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Easy Pickled Carrot Recipe
- Total Time: 0 hours
- Yield: 1 Jar 1x
- Diet: Vegan
Description
Looking for a fresh, crunchy snack with a kick? These Easy Pickled Carrots only require a few ingredients and can be prepared quickly. Refrigerate overnight and you’ll have such a refreshing, delicious and healthy snack the next day! Enjoy these pickled carrots by themselves or with hummus.
Ingredients
- 1 small bunch of carrots
- 1/4 cup water
- 1 1/2 teaspoons pure maple syrup
- 1 1/4 teaspoon salt
- 1 teaspoon black peppercorns
- 1–2 cloves garlic, thinly sliced
- White distilled vinegar, about 1 cup
Instructions
- Wash and peel your carrots. Slice them into thin sticks and make sure they are similar in size to the jar you are using.
- To a wide mouth, 16 oz mason jar, add the maple syrup, salt, garlic, peppercorns and water. Mix together well, so that the maple syrup isn’t sticking to the bottom of the jar.
- Next, add in as many carrot sticks as you can fit into your jar. Fill the jar the rest of the way up with vinegar and screw the lid on as tightly as you can. Give the jar a really good shake, to make sure that all ingredients are distributed throughout.
- Place the jar of carrots In the refrigerator and let sit for at least 24 hours until enjoying. Pickled carrots will stay good In the refrigerator for about 2 weeks, although I usually eat them all within a few days! Enjoy by themselves or with your favorite dip.
Notes
This recipe makes one 16 oz mason jar of pickled carrots. You can easily multiply the recipe to make more than one jar, or use a large jar and double or triple the amount of ingredeints as needed.
- Prep Time: 24 hrs
- Cook Time: 0 mins
- Category: Snack, Vegan
- Method: Refrigerator
- Cuisine: American
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