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    Home » Vegetables & Salads

    Published: Dec 12, 2021 · Modified: Nov 26, 2022 by Harriet · 1 Comment

    Quick Carrot Pickle

    Jump to recipe card

    This refrigerator carrot pickle is perfect as a healthy snack, putting on crudite (vegetable) platters or cheese boards, using in sandwiches, and mixing into salads.

    Make this slightly salty and tangy carrot pickle recipe in less than 15 minutes, then store in the fridge for at least 24 hours, then enjoy!

    Carrot sticks in pickle jar.
    Jump to:
    • Cost To Make
    • Why You'll Love This Recipe:
    • Ingredients In This Recipe
    • Step By Step Instructions
    • Recipe Tips
    • Variations
    • Frequently Asked Questions
    • Serving Size
    • Calories Per Serve
    • Serving Suggestions
    • Storage
    • More Easy Recipes
    • Recipe
    • Comments

    You are going to love this quick carrot pickle. It's fast to make, uses only five ingredients, and is budget-friendly.

    Cost To Make

    Estimated cost = $0.60 or $0.12 a serve

    Why You'll Love This Recipe:

    • This recipe makes a small batch of refrigerator pickles because refrigerated pickles don't have a very long shelf life. However, it is so easy to whip up you can make a fresh batch whenever needed.
    • With this basic recipe, you can add in other ingredients for flavor or spice. Scroll to our Recipe Variations section below for ideas.
    • This quick pickle can be eaten after 4 hours but is at its best when left to mature in the fridge for 24 - 48 hours.
    • It's a healthy gluten free, vegan and vegetarian recipe.

    Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image showing ingredients needed to make carrot pickle.

    Carrots - you can use any carrot variety like baby carrots, multi-colored carrots, or regular carrots. Just make sure they are the freshest you can get.

    Vinegar - any vinegar will do, we used white vinegar, but you could also use apple cider vinegar, malt vinegar, or wine vinegar. 

    Salt - is not only for giving flavor. It is also a preservative.

    Sugar - use white sugar. Sugar is a preservative like vinegar and salt, plus it balances the flavor of the pickling liquid by reducing the sourness of the vinegar.

    Water - is used to dilute the strength of the vinegar.

    Step By Step Instructions

    Carrots cut into match stick size pieces.
    1. Cut the carrots and place them into the sterilized jar.
    2. Make the pickling liquid.
    3. Pour the hot liquid over the carrots and seal.
    4. Allow it to stand at room temperature for 30 minutes, then store in the fridge.

    Recipe Tips

    Sterilize the jars

    Use glass jars with metal lids and sterilize them before filling. 

    • Wash the jars and lids thoroughly with hot soapy water, rinse very well. 
    • Then carefully pour boiling water into the bottles and over the inside of the lids.
    • Use a folded tea towel to protect your hands and carefully empty the hot water from them.
    • It is best not to use a tea towel to dry them because they will air dry quickly because they will be hot. 

    Cutting the carrots

    You may want to cut the carrots differently depending on how you are going to use them.

    • For salads and sandwich fillings, you can cut the carrots into julienne (match stick size pieces), thinly sliced rounds, or use a peeler to make ribbons. 
    • For dunking into dips or putting on vegetable platters, it's best to cut them into thick sticks of about 7 cm (3 inches) long or longer and 1.5 x 1.5 cm (0.5 x 0.5 inches) in thickness for easy dipping.
    • Baby carrots, cut these lengthwise into quarters.

    Making the pickling liquid, after heating the liquid and dissolving the sugar, taste it and add more sugar or salt to taste if necessary, then bring to the boil again before pouring into the jar.

    Variations

    Add flavor and spice to the pickles with a few of the following ingredients. 

    Dried ingredients

    Add the dried ingredients into the pickling liquid before boiling to release the flavors

    • ½ - 1 teaspoon dried chili flakes
    • 1 - 2 teaspoons whole black peppercorns
    • 1 - 2 teaspoons mustard seeds
    • 1 teaspoon of dried herbs of your choice
    • ¼ teaspoon dried allspice berries

    Fresh ingredients

    If using fresh ingredients, put them into the jar with the carrots. 

    • one or two sprigs of fresh dill
    • 1 fresh green or red chili cut into slices
    • one crushed garlic clove
    • a few thin slices of fresh ginger

    Frequently Asked Questions

    Do pickled carrots need to be refrigerated?

    Yes, they need to be refrigerated to slow down fermentation and stop them from going off too quickly.

    How long will quick pickled carrots last?

    Quick pickled carrots will last about 2 -3 weeks in the fridge when stored and handled correctly.

    The carrots must stay submerged in the pickling liquid, and always use a clean spoon or tongs when removing the carrots from the jar.

    Serving Size

    A serving size of this carrot pickle is about 50 grams (17 ounces).

    Calories Per Serve

    There area about 36 calories in a single serve.

    Serving Suggestions

    Pickled carrots can be used in so many ways, place them on vegetable platters, use them as a side dish for grilled meats, use them as taco toppings, or put them into salads and sandwiches. They are also great as a simple topping on crostini with cream cheese.

    Storage

    This pickle will last longer if stored in an air-tight jar in the fridge.

    Don't freeze carrot pickle because it is so easy to make and has a nice texture when made fresh.

    More Easy Recipes

    You might also like this recipe for Achar an Indonesian vegetable pickle, or this pickled pink onion recipe.

    • Homemade allspice recipe
    • How to prepare Brussel sprouts for cooking
    • Easy candied orange slices
    • How to deseed a tomato
    Closeup of carrot pickle in a small blue bowl.

    I do hope that you try this quick carrot pickle recipe. If you do, please come back and leave a comment below because I would love to know how you went.

    Also if you like Asain-style pickles check out our Easy Achar recipe.

    Recipe

    Quick carrot pickle in glass jars.

    Quick Carrot Pickle

    Make this quick carrot pickle and use it to add flavor to sandwiches and salads, or use it as a tasty side for grilled meats or just for snacking on.
    Print Recipe
    Pin Recipe Share on Facebook Share on Twitter
    Prep Time : 15 minutes mins
    Cook Time : 0 minutes mins
    Chilling time : 1 day day
    Total Time : 1 day d 15 minutes mins
    Cuisine: : Western
    Course : Appetiser, Sides, Snacks
    Servings : 5 x 50 grams (1.7 ounce) servings
    Calories : 36 : kcal
    Estimated Cost (AUD) : $0.60 or $0.12 a serve
    Author : Harriet

    EQUIPMENT

    • 1 glass jar with metal lid - 3 - 4 cup capacity
    • Small saucepan
    • Measuring cups
    • Vegetable peeler
    • Kitchen knife
    • Cutting board

    INGREDIENTS

    • 250 grams (½ pound) carrots
    • ⅔ cup white vinegar
    • ⅔ cup water
    • ½ - 1 level teaspoons salt or to taste
    • 1 - 2 tablespoons granulated white sugar or to taste
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Sterilize the jars, - see note 1
    • Peel and cut the carrots into your desired thickness. – see note2
    • Pack the carrots into a clean sterilized jar.
    • Put the vinegar, water, salt, and sugar into a small saucepan and bring to a boil over high heat.
    • Taste for flavor and add more salt and sugar to taste if necessary.
    • Pour the hot pickling liquid over the carrots in the jar, make sure they are fully submerged in the liquid, and seal.
      You might not end up using all the liquid if the carrots are firmly packed in the jar.
      If you are using a larger jar you might need to make more of the pickling liquid (equal parts of vinegar and water) to top up the jar and cover the carrots.
    • Cool at room temperature for 30 minutes, then place in the fridge overnight to allow the flavors to develop.
    • This will keep in the fridge for 2-3 weeks.

    Notes

    Note 1- Sterilize the jars 
    Use glass jars with metal lids and sterilize them before filling. Wash the jars and lids thoroughly with hot soapy water, rinse very well.
    Then carefully pour boiling water into the bottles and over the inside of the lids.
    Use a folded tea towel to protect your hands and carefully empty the hot water from them.
    It is best not to use a tea towel to dry them because they will air dry quickly because they will be hot.
    Note 2 - Cutting the carrots
    You may want to cut the carrots differently depending on how you are going to use them.
    • For salads and sandwich fillings, you can cut the carrots into julienne (match stick size pieces), thin rounds, or use a peeler to make ribbons.
    • For dunking into dips or putting on vegetable platters, it's best to cut them into thick sticks of about 7 cm (3 inches) long or longer and 1.5 x 1.5 cm (0.5 x 0.5 inches) in thickness for easy dipping.
    • Baby carrots, cut these lengthwise into quarters.
     
    RECIPE VARIATIONS
    Add flavor and spice to the pickles with a few of the following ingredients.
     
    Dried ingredients
    Add the dried ingredients into the pickling liquid before boiling to release the flavors.
    • ½ - 1 teaspoon dried chili flakes
    • 1 - 2 teaspoons whole black peppercorns
    • 1 - 2 teaspoons mustard seeds
    • 1 teaspoon of dried herbs of your choice
    • ¼ teaspoon dried allspice berries
     
    Fresh ingredients
    If using fresh ingredients, put them into the jar with the carrots.
    • one or two sprigs of fresh dill
    • 1 fresh red or green chili cut into slices
    • one crushed garlic clove
    • a few thin slices of fresh ginger
    Nutrition Facts
    Quick Carrot Pickle
    Serving Size
     
    1 x 50 gram (1.7 ounce) serving
    Amount per Serving
    Calories
    36
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Sodium
     
    153
    mg
    7
    %
    Potassium
     
    161
    mg
    5
    %
    Carbohydrates
     
    7
    g
    2
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    8353
    IU
    167
    %
    Vitamin C
     
    3
    mg
    4
    %
    Calcium
     
    20
    mg
    2
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    1. Claire says

      December 21, 2021 at 3:10 pm

      5 stars
      This is so easy, will be making soon.

      Reply

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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