These sweet and tangy Quick Pickled Carrots are quick and easy to make, making them a perfect addition to perk up salads, sandwiches, and soups, or just as a snack.

I know a lot of us have been picking up new hobbies with the extra at home time we have found ourselves with lately. Well if you are looking for a new hobby, how about trying your hand at making these Quick Pickled Carrots?

While it might sound like a lot of work, pickling carrots is actually really simple, and it doesn’t require any special equipment. You just slice the carrots, mix up the pickling liquid, pour it over the carrots, and let it sit while the brine does it’s work. These carrots get better with time, so they are best when you wait until at least the next day. But, I find you can start to taste the flavor after about 4 – 5 hours in the fridge.

These quick pickled carrots use brine that reminds me of bread and butter pickles. It’s a little sweet and a little tangy, and the perfect complement to crunchy carrots. I love to snack on these carrots right out of the fridge, but they are also a great sweet and tangy addition to lots of dishes.

How Do You Make Quick Pickled Carrots?

Making Quick Pickled Carrots is actually really simple and straightforward. The secret is that you want to slice the carrots thinly and evenly. I usually aim for about ¼ inch thick as I feel like that gives the right amount of crunch I am looking for.

I like the carrots to be extra crunchy, so I keep them raw, just letting the hot brine cook them slightly. But if you prefer softer carrots, you can blanch them first. Just add the carrots to boiling water for about 3 -5 minutes, strain, and add them to the jar. You don’t want to cook them longer than 5 minutes, as they can get mushy.

Here are my steps for making quick pickled carrots:

Wash carrots and peel (if desired), then thinly slice about ¼ inch thick
Add sliced carrots and onion to a mason jar (or other heat proof glass container)
Mix brine ingredients in a small sauce pan and bring to boil (stirring until dissolved)
Pour hot brine over carrots in jar
Cool to room temperature, then cover and refrigerate at least 4 hours (or one day) before enjoying

This is a refrigerator pickle, so you will want to store the Quick Pickled Carrots in the fridge. The carrots should last up to about a month in the refrigerator.

What Can I Eat Quick Pickled Carrots With?

I often snack on these carrots right out of the jar. But they are a great addition to lots of meals and dishes. Here are a few of my favorites:

Add carrots to a sandwich or burger
Top your tacos for added crunch
Chop carrots and add as a topping for soups or ramen
Use carrots to perk up salads or slaws (including this Dill Pickle Pasta Salad)
Serve as a crunchy and tangy side to smoked or barbecued meats
Garnish your Bloody Mary

Any way you serve them, if you are a fan of pickled vegetables, you are sure to love these Quick Pickled Carrots. If you do, let me know in the comments down below! And also, feel free to share some of your other favorite pickled vegetables and ways to enjoy them.

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Quick Pickled Carrots

These Quick Pickled Carrots are quick and easy to make, making them a perfect addition to perk up salads, sandwiches, and soups, or just as a snack.

Cook Time10

Fridge Time4

Total Time4 10

Course: Appetizer, Snack

Cuisine: American, Healthy

Keyword: carrots, healthy, pickles, vegan, vegetarian

Servings: 12 oz

Ingredients

1 cup carrots (about ½ lb)
¼ white onion
¼ in piece ginger (thinly sliced or grated - see note)
½ cup apple cider vinegar
½ cup water
2 tbs sugar
½ tsp turmeric
½ tsp dried orange peel
½ tsp celery seed
¼ tsp salt

Instructions

Thinly slice carrots and onion in about ¼ inch thick slices
Add carrot, onion, and ginger slices to a mason jar (or glass dish), layering to mix the vegetables up
Mix remaining ingredients in a small sauce pan, heat to boil, stirring occasionally. Boil 3 – 5 minutes until sugar is dissolved.
Pour hot brine over carrots in jar
Cool to room temperature, then cover and refrigerate at least 4 hours up to one day before serving

Notes

Ginger can be sliced or grated depending on your preference. I prefer to thinly slice it, as I like to eat the big slices of ginger.

If you prefer softer carrots, you can blanch them first. Just add the carrots to boiling water for about 3 -5 minutes, strain, and add them to the jar. You don’t want to cook them longer than 5 minutes, as they can get mushy.