Pickled carrots are a delicious condiment in your refrigerator. Brighton and tangy, they are perfect for jazzing up sandwiches, salads, or grain bowls.

Pickling vegetables is an excellent way to minimize food waste. It doesn’t matter how many carrots you have left. Just chop up whatever’s left over, throw them in a jar and cover them with this versatile brine.

Pickled Carrots in three jars

Ingredients: 

  • 1 lb of carrots (peel and cut into the desired shape) 
  • 1-inch fresh ginger
  • 1 cup water 
  • 1 cup apple cider vinegar
  • 3 tablespoons honey 
  • 2 teaspoon salt 
  • ½ red pepper flakes 
  • ½ teaspoons black peppercorn 
carrots, ginger, garlic, red peper flacks

How long does it take?

It only takes 15 minutes of active time and 24 hours before you can use them. 

What kind of container to pickle in?  

A glass jar with a lid; this recipe works will work well with three 16oz mason jars or one 32oz mason jar. 

carrots on a cutting board

What to eat with pickled carrots? 

  • Spreads– pickle carrots are a delicious topping for toasts with spreads like classic humus, roasted carrot harris white bean spread, or Pea and Preserved Lemon Spread on Toast.
  • Salads– jazz up all kinds of salads with pickled carrots. Try pickled carrots over sliced butter lettuce, chopped avocado, and finely chopped red onions, dressed with cilantro vinaigrette. 
  • Sandwich– experiment with pickled carrots on sandwiches. Great with tuna fish or chicken sandwiches. 

How to make pickled carrots?

Place a slice of ginger, a clove of garlic, and a pinch of red pepper flakes and peppercorn on the bottom of each jar. 

ginger and garlic and red pepper flacks in a jars

Cut the carrots. You can cut the carrots into whatever shape you like. Long sticks are great for snacking or dipping in hummus. Thinly sliced are perfect for topping tacos. Sliced work well in a chopped salad. You should ensure they can fit into the jars you plan to pickle. 

Bring the water, vinegar, honey, and salt to a boil in a small saucepan.

a sauce pan, vinegar, water, honey and salt

Pour the hot brine over the carrots and distribute the spices as best you can between the jars.  Make sure the carrots are covered with brine. Allow the carrots to cool completely.  Screw on the lids and place the cooled jars in the refrigerator.  Let them sit for at least 24 hours before eating them.  Their flavor will continue to improve with time. 

What other vegetables can you pickle? 

You can pickle so many different vegetables. Pickled onions, celery, daikon radish, and banana peppers are a few of my favorites to have on hand.

More Flavor-Boosters

My go-to flavor boosters are an effortless solution for preparing delicious meals in the kitchen. With a handful of sauces and spreads readily available in the refrigerator, I can whip up mouthwatering dishes with minimal planning or effort. I have a range of flavor-boosting recipes, including pickled onions, marinated feta with oil, lemon and rosemary, pickled daikon radish, and mustard shallot dressing. Give them a try and elevate your meals with a burst of flavor!

If you’ve tried this Pickles Carrots recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.

Pickles Carrots

Pickled carrots are a delicious condiment in your refrigerator. Brighton and tangy, they are perfect for jazzing up sandwiches, salads, or grain bowls. Pickling vegetables is an excellent way to minimize food waste. It doesn’t matter how many carrots you have left. Just chop up whatever’s left over, throw them in a jar and cover them with this versatile brine.
5 from 1 vote
Print Recipe Pin Recipe
Total Time 15 minutes
Course Snack
Cuisine American

Ingredients
  

  • 1 lb of carrots peel and cut into the desired shape
  • 1- inch fresh ginger
  • 1 cup water
  • 1 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 teaspoon salt
  • ½ red pepper flakes
  • ½ teaspoons black peppercorn

Instructions
 

  • Place a slice of ginger, a clove of garlic, and a pinch of red pepper flakes and peppercorn on the bottom of each jar.
  • Cut the carrots. You can cut the carrots into whatever shape you like. Long sticks are great for snacking or dipping in hummus. Thinly sliced are perfect for topping tacos. Sliced work well in a chopped salad. You should ensure they can fit into the jars you plan to pickle.
  • Bring the water, vinegar, honey, and salt to a boil in a small saucepan.
  • Pour the hot brine over the carrots and distribute the spices as best you can between the jars. Make sure the carrots are covered with brine. Allow the carrots to cool completely. Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time.