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Here’s how to make pickled carrots! These quick pickles come together in a few minutes and you can use any carrots you have on hand.

Pickled carrots
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There’s nothing quite like the salty, tangy crunch of pickled carrots, is there? Eat them as a relish, throw them on a cheese board, add them to sandwiches…or simply inhale them right out of the jar. (Guilty, over here!) Here’s the good news: these quick pickled carrots are beyond simple to make at home. You don’t need any special canning equipment or expertise. Just mix up a brine, cut the carrots, and throw them in a jar. In 24 hours, you’ve got pickles.

Type of carrots for pickling

You can use really any type of carrots to make this pickled carrots recipe, which makes it extremely versatile. Got weird odds and ends in your refrigerator drawer? You can use those. Here are a few ideas:

  • Large carrots: These come in bags at the grocery, and they range in size from small and thin to very large and thick. Since you’re cutting them into sticks here, these work perfectly!
  • Bunches: You can also find bunches of long, slender carrots sold at the grocery or your local farmer’s market. Because they’re so thin, you may not even need to chop them (you’re shooting for about 1/4-inch thick). Or, you can cut them in half, which looks lovely and makes for more organic shapes.
  • Rainbow carrots: Beautiful hues of orange, purple and yellow! These look absolutely beautiful in the jar, and they’re perfect for pickling. These days you can find them at the grocery, or we like to buy them at the farmer’s market.

One type to stay away from? Baby carrots! The shape with rounded edges is actually cut from a larger carrot: a variety that’s bred to be sweeter and crunchier. They can fall apart when slicing them, and are generally considered more of a snacking carrot than intended for pickling.

Quick pickled carrots

Best jar for pickled carrots: a wide mouth pint mason jar

There’s one thing that’s specific about this pickled carrots recipe: the jar! While you can use any pint-sized jar, there’s one type that’s easier to use than others.

  • Best: a wide mouth pint jar! Wide mouth jars are easiest because they’re easy to pack in the carrot sticks.
  • Or, use any pint jar. If you can’t find a wide mouth jar, any jar will do: as long as it’s pint-sized. You could also split this recipe between two smaller jars. The quantity of brine is just devised for 1 pint.

How to make pickled carrots

This pickled carrots recipe is for quick pickles, otherwise known as refrigerator pickles. This means you don’t need any canning equipment: the refrigerator will do the hard work. They last 1 month in the refrigerator, so while they’re not shelf stable, you’ll eat through the jar much sooner than that! Here’s how to pickle carrots:

  • Slice the carrots into 1/4-inch sticks: Peel and thinly slice the carrots into sticks. (If you prefer, you can also slice them into rounds instead.) Place them in a wide-mouth pint jar.
  • Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, and peeled quartered garlic clove in a pot and bring to a boil (see the recipe below for the exact quantities).
  • Add to the jar. Refrigerate 24 hours! Pour the brine in the jar and cover. The hard part is done! Allow to rest 1 hour, then refrigerate 24 hours. Then the pickles are done!
How to pickle carrots

Flavor variations: dill, coriander, and more

You can also add other interesting flavors to the jar of pickled carrots! Here are a few other ideas of what to add to the jar:

  • 2 or 3 small sprigs fresh dill
  • 2 teaspoons dill seeds
  • 1 tablespoon coriander seeds
  • 3 strips peeled ginger

How long do pickled carrots last?

Got your bright orange jar of pickled carrots? Here’s where the magic happens. They’ll pickle as you let them cool down from room temperature and then store them in the refrigerator for 24 hours. How long do pickled carrots last? These quick pickled carrots last in the refrigerator for 1 month. Of course, you’ll probably eat them all well before that time (we did!).

Pickled carrots

Ways to use pickled carrots!

The best part about pickled carrots is, of course, eating them! You can snack on them right from the jar (like we do). Or, here are a few ways to add them to recipes:

What other ways do you like to use pickled carrots? Let us know in the comments below!

More quick pickles recipes

Looking for more quick pickles? We’re pickle obsessed around here, so we’ve got your back. Here are our top homemade pickles recipes:

This pickled carrots recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Easy Pickled Carrots

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 1 jar 1x


Here’s how to make pickled carrots! These quick pickles come together in a few minutes and you can use any carrots you have on hand.


  • 8 medium carrots (about 3/4 pound)
  • 2 garlic cloves
  • ½ cup white vinegar
  • ½ cup water
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon black peppercorns
  • 2 bay leaves


  1. Wash a wide-mouth pint mason jar and its lid in hot soapy water. Then rinse and let air dry.
  2. Peel and cut the carrots into thin sticks, about 1/4-inch thick (if you prefer, you can slice them into rounds instead). Fill the jar with the sticks.
  3. Peel the garlic cloves and slice them in quarters. In a small saucepan, combine the garlic, vinegar, water, sugar, kosher salt, peppercorns and bay leaf. Once boiling, remove from the heat and pour the brine into the jar. Tap the jar on the counter to release any air bubbles. Discard any remaining brine.
  4. Screw on the lid tightly and allow to cool to room temperature, about 1 hour. Refrigerate 24 hours, then enjoy. You may want to remove the garlic after 24 hours, as the flavor intensifies over time (or leave it if you’re a garlic lover). Keeps up to 1 month refrigerated.
  • Category: Essentials
  • Method: Pickled
  • Cuisine: Pickles
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Sandy says:

    Personally, I use this to pickle a LOT of veggies. My favorites are carrots and sweet peppers. Basically any vegetable in risk of going bad. This same recipe works them all!

  2. Jack says:

    Third time making these. Easy, fast, and very tasty- great accompaniment for a spicy Thai soup!

  3. Gwen Swaney says:

    Can you can this recipe also?

    1. Alex Overhiser says:

      Probably, but we don’t have experience for the timing!

  4. Lydia says:

    Could the carrots be sliced crosswise, say into 1/4inch thick slices?

    1. Alex Overhiser says:


  5. angel mi says:

    Hi, do you have any ideas on how to use leftover brine after the carrots have been eaten?

    1. Alex Overhiser says:

      We have not used it for anything, sorry!

    2. Clint says:

      I think you could add soy sauce and use it as a marinade for chicken, pork or beef adobo.

  6. Heidi says:

    I made these last night and forgot to refrigerate them until I woke up this morning. Will they be safe to eat? I hope the vinegar should keep them good, because I’m excited to try them!

    1. Alex Overhiser says:

      I would personally eat them, but I’m not sure the danger level.

  7. Ruchama Burrell says:

    During Passover we do not use grain or rice vinegar. Would this work with apple cider vinegar?

    1. Alex Overhiser says:

      It should work! The flavor will be a little different but still tasty.

  8. Van Vu says:

    I am not a fan of carrots. However, I can’t stop eating the pickled carrots now! Thank you for the delicious recipe!

  9. Jon Gugisberg says:

    Thanks for this quick and easy recipe, worked great! I added some sliced onion, also very tasty.

  10. Rose says:

    This looks like exactly what I’ve wanted for pickling carrots… but I want to can them to be shelf-stable. Can this recipe be canned? It seems like the brine would be OK… Please advise!

    1. Alex Overhiser says:

      We haven’t tried it but I think it would be fine! We don’t have a ton of experience on timing of the bath.