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Easy pickled carrots are a delicious and simple addition to any gathering, offering a crunchy and flavorful snack that’s easy to prepare!
Every year for the holidays, I love to host large family gatherings. A big tradition of mine is to have crunchy, yummy homemade pickled carrots at these events. I grow a large garden at the farm just so I can make pickles and have healthy organic food for our family each year. These yummy snacks are incredibly easy to make and are truly one of the best parts of the meal. Plus, it’s always fun to gather a group of friends or get the kiddos involved and make them together.
What Do Pickled Carrots Taste Like?
If you’ve never tried easy pickled carrots before, you’re in for a treat! They are a total flavor explosion. Think garlicky, sour, salty, and a little bit sweet, all wrapped up in one crunchy bite. You can start nibbling on them after just 24 hours, but trust me, if you let them sit for a couple of weeks, the flavors get even better!
One of my favorite things about easy pickled carrots (besides the taste!) is that they’re good for you too. Thanks to the fermentation process, they’re packed with probiotics that can help balance your gut health. Who knew something so delicious could be so healthy?
How to Make Crunchy Pickled Carrots
Here’s my simple recipe for making the best easy pickled carrots ever:
Ingredients
- Freshly picked carrots, sliced to fit your jars
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt
- Fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 2 cloves of garlic
Directions
- First things first, bring a small pot of water to a boil to sterilize your jar lids. You definitely don’t want to skip this step!
- Clean, peel, and cut your carrots so they fit nicely into your jars.
- In a pot, combine the vinegar, water, and pickling salt, and bring it all to a boil.
- Pack the carrot sticks upright in the jars, leaving about two inches at the top. Don’t forget to tuck in some fresh dill and garlic too!
- Carefully pour the boiling brine over the carrots, leaving about half an inch of headspace.
- Wipe the rims clean and pop the lids and rings on.
- Let the jars cool on the counter. Most will seal on their own, but if you’re planning to can them properly, process them for 10 minutes in a boiling water bath.
- Remove the jars and let them cool completely before storing.
And just like that, you’ve made your very own batch of easy pickled carrots!
Tips and Tricks for Perfect Pickled Carrots
- Use super fresh carrots: The fresher your carrots, the crunchier your pickles will be!
- Cut evenly: Try to cut your carrot sticks evenly so they all pickle at the same rate.
- Add extra flavor: Feel free to add a pinch of red pepper flakes for a little heat or mustard seeds for extra zing.
- Let them sit: Even though you can start eating them after 24 hours, letting them pickle for at least 2 weeks really amps up the flavor.
- Double the batch: Trust me, one batch never lasts long. Make a double batch right from the start!
How to Store Easy Pickled Carrots
When it comes to storing your easy pickled carrots, you’ll want to keep them in a cool, dark, and dry space. I love using our cold cellar, but a cool basement works just as well! Once you pop open a jar, make sure you move it to the fridge to keep everything fresh. A good rule of thumb is to enjoy your easy pickled carrots within 12 months of making them—although, let’s be honest, they’re so good that they never last that long in our house!
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More Simple Recipes
I hope you enjoyed this simple pickled carrot recipe! These have to be one of the easiest types of foods to pickle, and they are rather foolproof, too! This recipe can be used for all different types of vegetable pickling, which makes it a great one to save to your Pinterest so that you can reference it again and again!
I would love to know if you give it a try, so be sure to let me know in the comments below!
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Equipment
Ingredients
- 8 Large carrots fresh picked, sliced to fit jars
- 1 cup white vinegar
- 1 cup of water
- 1 tablespoon pickling salt
- fresh dill sprigs
- 1/2 teaspoon black peppercorns
- 2 cloves of garlic
Instructions
- Bring a small pot of water to a boil to sterilize the lids of the jars. Clean or peel and cut the carrots to fit your jar size.
- Combine the appropriate amount of vinegar, water and salt in a pot and bring to a boil.
- Pack the carrot sticks upright in the jars leaving about two inches on the top and fill with herbs and garlic.
- Pour the boiling brine over the carrots, leaving about a 1/2 inch of space.
- Wipe the rims and apply the lids and rings.
- Set jars to cool. Most will seal on their own at this point however if you’re canning the pickles, process them for 10 minutes in boiling water.
- Remove jars from canner and let them cool.
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Love this!!! I’ll have to make this with the kiddos!
We are going to make a few more so we should do it together ❤️❤️
I made some sweet pickled carrots years ago and lost the recipe. That recipe was NOT a refrigerator pickle, but was processed in a water bath. It had mustard seed, white vinegar and sugar. Do you have a similar recipe?
Thanks for the message Kathleen. This one does not require a water! It’s a very easy recipe 🙂
darn my carrot thin sliced carrot pickles turned soft
but we water bathed….your recipe reminds me of my grandmas
recipe….darn were her carrots crunchy and pickles…
i made a hot spice version years ago…but lost recipe to house fire.
That’s too bad yours didn’t turn out! Next year! Ya once you find a recipe you like, ya stick with it!