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Mom’s Pickled Carrots

My mother is the only other person I've known to make this recipe. In fact, when I take it to a potluck or picnic, no one has ever heard of pickled carrots. But once they try them, they are hooked. —Robin Koble, Fairview, Pennsylvania
  • Total Time
    Prep: 15 min. + chilling Cook: 20 min.
  • Makes
    6 cups


  • 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


  • Place carrots in a large saucepan; add enough water to cover. Bring to a boil. Cook, covered, until crisp-tender, 3-5 minutes. Drain. Transfer to a large bowl. In another large saucepan, combine remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Pour mixture over carrots. Refrigerate, covered, overnight to allow flavors to blend.
  • Transfer mixture to jars. Cover and refrigerate up to 1 month.
Nutrition Facts
1/4 cup: 30 calories, 0 fat (0 saturated fat), 0 cholesterol, 170mg sodium, 7g carbohydrate (6g sugars, 1g fiber), 1g protein.

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  • sherryandbutch
    Jun 26, 2020

    Where's the salt?

  • Carolyn
    Jun 12, 2020

    I only make my pickled carrots with salt. Like making sauerkraut. These sound like the brine for pickled beets except for the mustard seed. They sound good. Going to try them. Thanks for the recipe.

  • Dawn
    Apr 22, 2020

    My only change was using 1/4 cup of pickling spice in place of the mustard seed. Everything else was kept as is! It's chilling overnight in my refrigerator!

  • Marjorie08
    Apr 9, 2020

    Delicious! I didn't use quite as much mustard seed since I like food that is on the mild (not too spicy) side.

  • Kelly
    Jan 27, 2020

    No comment left