If you’ve ever found yourself staring into your fridge thinking, “This salad needs a little something…”—say hello to quick pickled carrots. They’re crunchy, tangy, a little sweet, and come together in no time with just a few basic ingredients. This super simple recipe has your back, whether you're jazzing up sandwiches, bowls, or just snacking straight from the jar (no judgment here). Let’s get pickling!
I have often eaten Mexican Escabeche - you know, the bowl of pickled carrots, onions, cauliflower, radishes, and jalapenos served at most Mexican restaurants. It is one of my favorite tangy-sweet things to munch on!
My husband and I were recently at a restaurant, and his dinner was served with pickled carrots. No extra veggies mixed in. Just tangy pickled carrots, and he loved them. So now I have to keep Escabeche for me and Pickled Carrots for him in the fridge!
Luckily, they are both so quick and easy to make!
These quick-pickled carrots pair so well with my Chicken Shawarma recipe or on these amazing Turkey Burgers in place of the pineapple salsa.
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Ingredients
It doesn't take much to make these pickled carrots, and you probably already have most of the ingredients on hand!
- About 5 Medium Carrots
- Pickling Spice
- Sugar
- Salt
- Cumin Seeds
- Celery Seeds
- Apple Cider Vinegar
- Water
See recipe card below for quantities.
Instructions
Let's get pickling!
- Step 1: Clean carrots and cut into rounds.
- Step 2: Add the spices, sugar, and carrot rounds to a large mason jar.
- Step 3: Pour apple cider vinegar and water into a saucepan and heat until just starting to boil.
- Step 4: Pour the hot brine over the carrots and spices. Make sure that they are completely covered.
- Step 5: Allow to cool and then place a lid on the jar. Place in the refrigerator for at least 2 to 3 days.
Hint: You can adjust the spices depending on what you like and what you have on hand. If you don't have something, leave it. Don't like celery seed but love red pepper flakes? Switch them out!
This recipe is a great fit for vegan diets! All of the ingredients are vegan, and pickled carrots are an easy way to add a TON of flavor to anything you are serving!
What to Serve with Pickled Carrots
- In Salads - Add to a plain salad to spice things up!
- Mexican Dishes - Serve with any Mexican dish. The tangy vinegar and slight sweetness pair well with Mexican flavors - on tacos, with nachos, burritos, etc.
- On Bowls - A simple way to kick up the flavor in a bowl is by adding a few of these pickled carrots.
- On Sandwiches - The acidity of these pickled carrots makes any sandwich a flavor fest!
Variations
Feel free to make these pickled carrots your own! There are so many ways that you can add a twist!
- Make it Spicy - add red chili pepper flakes with the spices
- Make it even Spicier - Chop up one or two jalapeno peppers or serrano peppers and add them to the carrots. Leave the seeds in for even more spice!
- Make them more kid-friendly - Cut the vinegar down to ½ cup to reduce the tanginess.
Equipment
No special equipment is needed to make this recipe. A simple saucepan, a knife, a cutting board, and a glass jar is all you need.
If you don't have a glass mason jar, you can use a heat-proof storage bowl that has a tight-fitting lid.
Storage
Store your Quick Pickled Carrots in an airtight container in the refrigerator. They will last for 2-3 weeks.
I do not recommend freezing this recipe.
Top Tip
Allow these carrots to marinate in the pickling brine for 2 to 3 days in the refrigerator before serving for the best flavor. I know it's hard to wait! But trust me, the flavor builds and this waiting period is necessary!
FAQ
Yes! Carrots are naturally high in fiber, vitamins, and minerals. The pickling process enhances the levels of antioxidants and creates beneficial bacteria (probiotics). You should be aware of the sodium content in Pickled Carrots, though, especially if you are on a low-sodium diet.
No, you can cut the carrots into any shape that fits your needs. If you want to use them on sandwiches, consider slicing long, thin pieces. You can also cut carrot sticks or grate the carrots on the largest holes of a grater. Just keep in mind that the thinner the carrot pieces, the faster the flavor will develop.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Quick Pickled Carrots:
Quick Pickled Carrots
Ingredients
- 5 Carrots cleaned and peeled
- 1 cup Water
- 1 cup Apple Cider Vinegar
- 2 tablespoon Granulated Sugar
- 1 tablespoon Salt
- 1 tablespoon Pickling Spice
- 1 teaspoon Celery Seeds
- 1 teaspoon Cumin Seeds
Instructions
- Clean and peel the carrots and cut into rounds or sticks.
- Add the spices, sugar, and carrots to a large mason jar.
- Make the brine by pouring the apple cider vinegar and water into a saucepan. Heat until just starting to boil.
- Pour the hot brine over the carrots and spices in the large mason jar. Make sure that the carrots are completely covered.
- Allow to cool on the counter uncovered until room temperature. Place a lid on the jar and refrigerate for at least 2 hours. The flavor is best if allowed to refrigerate for at least 2 to 3 days.
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