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Pickled Carrots Recipe

Pickled Carrots Recipe

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. —Cecilia Grondin, Grand Falls, New Brunswick
TOTAL TIME: Prep: 20 min. + chilling YIELD:6-8 servings


  • 1 pound carrots, cut into 3-inch julienne strips
  • 3/4 cup water
  • 2/3 cup white vinegar
  • 3/4 cup sugar
  • 1 cinnamon stick (3 inches), broken
  • 3 whole cloves
  • 1 tablespoon mustard seed


  • 1. Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
  • 2. In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
  • 3. Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon. Yield: 6-8 servings.

Nutritional Facts

1/2 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.

Reviews for Pickled Carrots

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pielady61 User ID: 1619862 269278
Reviewed Jul. 10, 2017

"This is one of my favorite pickle recipes!!"

PatsCookin User ID: 2406774 90416
Reviewed Jul. 4, 2012

"I've been making a similar recipe for years using a sugar substitute. I don't use mustard seed and I use 2 cinnamon sticks and 6 cloves. I keep a container of them in the fridge for a quick snack or to serve with sandwiches."

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