Who knew you could pickle (almost) any fruit or veggie? Just like onions, beets, and, well of course, pickles, you can pickle carrots, too! Follow along as we break down how to make your own homemade pickled carrots while providing tips and recommendations along the way. Let’s dive right in.
What do pickled carrots taste like?
Pickled carrots appeal to all tastebuds. Mixed with sugar, vinegar, mustard seed, cloves and a few cinnamon sticks, these pickled carrots are salty, sweet and a little sour, too.
Are pickled carrots healthy?
Pickling carrots, or any vegetables for that matter, maintain the veggie’s nutrients while adding a healthy dose of probiotics and vitamins and minerals to your diet. Do keep in mind, however, that pickling requires vinegar and sugar to preserve produce for long periods of time. If you’re on a low-sodium or low-sugar diet, enjoy pickled carrots in small doses. (For reference, this recipe contains 170mg of sodium and 6g of sugar per 1/4 cup.)
How to Make Pickled Carrots
Taste of Home
- 2 pounds carrots, cut lengthwise into 1/4-in. thick strips
- 1-1/2 cups sugar
- 1-1/2 cups water
- 1-1/2 cups cider vinegar
- 1/4 cup mustard seed
- 3 cinnamon sticks (3 inches)
- 3 whole cloves
- Jars are an absolute must-have for pickling carrots. We always reach for Ball mason jars because they are BPA-free and have a two-piece lid closure that keeps pickled and canned goods fresh (even Grandma thinks so, too).
- Our large three-quart non-stick aluminum saucepan is perfect for this recipe. Plus, its non-stick coating makes it a breeze to clean up.
- Sur La Table’s stainless steel colander has sturdy handles, so it’ll be easy to strain carrots and other foods with ease.
Step 1: Boil the Carrots
Place carrots in a large saucepan and add just enough water to cover the tips of each carrot. Bring them to a boil and cook them covered for about three to five minutes (or until the carrots are crisp and tender). Then, drain and transfer to a large bowl.
Editor’s tip: We recommend peeling carrots before pickling. This way, the carrots are able to soak up more of the pickling liquid and you won’t need to worry about any unwanted bacteria lingering around on the peel.
Step 2: Prepare the Pickling Liquid
In another large saucepan, combine and boil the remaining ingredients. Once the mixture reaches a boil, reduce the heat and simmer, uncovered, for 20 minutes.
Step 3: Let’s Get Pickling
To pickle, pour the pickling mixture over the boiled carrots. Refrigerate, covered, overnight to allow all of the flavors to blend evenly. Then, transfer the mixture to a jar and screw the lid on tightly.
Editor’s tip: This recipe is for a quick pickle, so keep these carrots in the fridge and eat them within a month. If you want to preserve them for longer, lean how to can (we’ll teach you how).
Step 4: Enjoy!
There are plenty of ways to enjoy pickled carrots. Throw some pickled carrots on top of a steak sandwich or toss them into a pickled veggie salad. Or you can use them up to make your own giardiniera topping for Italian beef hoagies or French dip sandwiches. Whichever way you decide to enjoy your pickles, just remember that pickled carrots last for up to 1 month. Make sure you eat ’em up while they’re still fresh. And believe us, it won’t be hard to do.