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Pickled Carrots in a wooden bowl on a rustic green background.

Quick Pickled Carrots

Tangy, sweet pickled carrots are the perfect flavor boost for any meal!
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Prep Time 10 minutes
Pickling 2 days
Course Appetizer, Side Dish
Cuisine Mexican
Servings 15 servings
Calories 20 kcal

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.

Nutrition

Serving: 15servingsCalories: 20kcalCarbohydrates: 4gProtein: 0.3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.05gSodium: 481mgPotassium: 85mgFiber: 1gSugar: 3gVitamin A: 3401IUVitamin C: 1mgCalcium: 15mgIron: 0.3mg
Keyword escabeche, quick pickled carrots, refrigerator carrots, spiced carrots
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