Pickled Carrots

These quick Pickled Carrots are a tangy and sweet treat that will add bright flavor to any dish! Serve these carrots on top of tacos or your favorite sandwich and you will be blown away by the difference they make. The best part, they take just 15 minutes to prepare!

A few years ago I got really into growing a garden, and then I realized that a lot of the work comes after the garden has grown. What do you do with those pounds and pounds of zucchini, tomatoes, onions, and carrots? It’s the perfect problem to have if you ask me! So I’ve come up with a few recipes to make the most out of all of your hard work. Try some zucchini bread, this homemade marinara sauce, and these delicious onion rings.

Quick Pickled Carrots

I can’t say enough about these pickled carrots! They are quick and easy, and a great way to use up carrots sitting in your fridge or that you just dug up from your garden. I like to add radish as well to add a hint of spice. These carrots are almost as easy as refrigerator pickles, and just as tasty. These pickled carrots are ready right away, which is a huge plus to this recipe. You don’t have to wait longer than it takes them to cool off before digging in.

There are so many ways to use them too! I personally love throwing them on top of these street tacos or this roasted beet, carrot, and quinoa salad. You have to try them on a bahn mi! They add the perfect amount of crunch and acidity to just about anything. I love taking a pinch and then popping them in my mouth between bites of other food to refresh and reset my palate. You can use them however you like, and I can guarantee they will be your new favorite thing!

Ingredients

It doesn’t get easier than these pickled carrots! You could get away with even less ingredients than this, by leaving out the radish and sugar. I personally think that this recipe is perfectly balanced and would miss those ingredients! You can find the measurements below in the recipe card.

Carrots: Peeled and finely julienned, which means sliced long and thin. The more even you can cut them, the more evenly they will pickle. I think this would also be delicious with yellow and purple carrots too!
Daikon Radish: You will peel and julienne this as well. They are slightly sweet and slightly spicy and make this pickle taste amazing!!
Water: To help balance out the vinegar.
Rice Wine Vinegar: You can really use any vinegar, I just prefer this vinegar with carrots, it’s unbeatable!
White Vinegar: I find that mixing kinds of vinegar works great to balance out the flavors.
Sugar: This helps to balance out the tartness of the vinegar.
Salt: Salt makes everything taste better, but it also keeps bad bacteria out!

Process photos showing how to prepare the carrots and the brine, and put it all together.

Pickled Carrots Recipe

Make sure to have some jars on hand to put these pickled carrots in. You will fill your jar with carrots first, then pour the hot liquid over the top. I prefer mason jars, but you could really use any glass container that seals tight.

Cut Veggies: Prepare your carrots and daikon by peeling and finely julienning them, then stuff them into a few mason jars, or any airtight container.
Boil Brine: In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Then remove from heat and pour the liquid over your prepared carrots and daikon in the jars
Bottle Your Pickles: Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge and then use them.

Tips for Making Pickled Carrots

There isn’t much to this delicious pickled carrots recipe! Here are a few tips that could help you along the way, and help you make the most out of this recipe.

Cutting the Veggies: A key to great pickled veggies is the cut. You will want to cut them as evenly as you can. If they are uneven and some are way fatter than others, the fat ones won’t pickle very well and will taste rawer. Use whatever kitchen tools you need to get those cuts as even as you can.
Pickle Different Veggies: You can really add any veggies to this vinegar mixture! Try peppers, red onion or yellow onion, or of course cucumbers in your mix. I really like the variety of flavors that adding different vegetables add.
Add Seasonings: Just like you would with quick pickles, you can add different flavors to your brine. Try peppercorns, garlic clove, or ginger to give the pickles a different flavor. If you think it will work, then it will work!

Storing Leftovers

These last for a month in your fridge, so you can make a double or triple batch at a time. You won’t regret it once you try them. Here is how to store leftovers.

In the Refrigerator: Once you liquid has cooled, place the lids on your jars and store them in the refrigerator for up to a month.

Pickled Carrots and Daikon

Course Side Dish

Cuisine American

Keyword pickled carrots, quick pickled carrots

Prep Time 15 minutes

Total Time 15 minutes

Servings large jars

Calories 317kcal

Author Alyssa Rivers

Ingredients

2 large carrots peeled and finely julienned
1 daikon radish peeled and finely julienned
1 cup water
2 cups rice wine vinegar
1 cup white vinegar
½ cup sugar
1 tablespoon salt

Instructions

Prepare your carrots and daikon by peeling and finely julienning them, stuff them into a few mason jars, or any airtight container.
In a large pot, bring your water, both vinegars, sugar, and salt to a boil. Remove from heat and pour the liquid over your prepared carrots and daikon in the jars
Allow the liquid to cool to room temperature, then place the lids on your containers and keep it in the fridge for up to a month. You can use them immediately or allow them to set up in the fridge a bit before using.

Nutrition

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Pickled Carrots

Quick Pickled Carrots

Ingredients