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top view of pickled carrot sticks on an oval white plate
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Homemade Pickled carrots

These Homemade Pickled Carrots are crisp, tangy, and so easy to make with a simple vinegar brine, fresh garlic, and spices. They're perfect for adding to sandwiches, tacos, salads, grain bowls, or enjoying straight from the jar as a flavorful snack.
Prep Time12 minutes
Cook Time3 minutes
Rest Time1 hour
Total Time1 hour 15 minutes
Course: condiment
Cuisine: American
Diet: Gluten Free, Vegan
Skill Level: Beginner
Servings: 8
Author: Rena Awada

Ingredients

  • 4 medium carrots about 1 lb. peeled and cut into sticks
  • 1 garlic clove sliced
  • 1 teaspoon black peppercorns
  • 1 cup water
  • 1 tablespoon cane sugar
  • 1 cup white vinegar 5% acidity
  • 1/4 teaspoon Whole Black Peppercorns
  • 1 tablespoon sea salt or pickling salt

Instructions

  • Using a sharp knife, slice the 4 medium carrots into sticks to match the size of your jars. Make sure you leave about 1 inch of headspace from the top.
    Carrots cut into sticks on a cutting board.
  • Tightly pack the carrot sticks into the jars. You may need two mason jars. Set aside.
    Carrot sticks placed in a jar.
  • Next, in a medium saucepan over medium heat, add the 1 cup water, 1 cup white vinegar, 1 tablespoon cane sugar, 1 tablespoon sea salt , 1 garlic clove, and 1 teaspoon black peppercorns and stir.
    Pickling brine being cooked in a pot.
  • Bring it to a boil and then lower the heat and let it simmer for another 2-3 minutes or until all the sugar and salt are dissolved.
  • Turn off the heat and let it cool a bit.
  • Pour the hot brine evenly over the carrots in the mason jars, and distribute the 1/4 teaspoon Whole Black Peppercorns evenly between the two jars. Make sure the brine completely covers the carrots. Leave an inch of space from the brim.
    brine being poured into a jar with carrot sticks.
  • Set the jars aside uncovered to cool off, then close them with the lids and store them for 24 hours in the fridge before serving.
    jar with pickled carrots and a lid.

Notes

  • Serving Size: ½ cup pickled carrots
  • Cut the carrots into similar-sized sticks or slices, so they pickle evenly.
  • Let the carrots cool completely before sealing the jars and refrigerating.
  • For the best flavor, refrigerate the pickled carrots for at least 24 hours before serving.
  • Feel free to adjust the spices to your taste by adding fresh dill, black peppercorns, mustard seeds, coriander seeds, or red pepper flakes.
  • Store the pickled carrots in an airtight jar in the refrigerator for up to 3 weeks.
  • These are refrigerator pickles and are not intended for shelf-stable canning.

Nutrition

Serving: 0.5cups | Calories: 26kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 895mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5099IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 0.2mg