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Pickled Carrots
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3 from 2 votes

Quick Pickled Carrots

Quick pickled carrots. An easy and healthy snack that comes together quickly with a few simple ingredients!
Course Condiment
Cuisine American
Keyword carrots, pickled, pickled carrots, pickles, raw pickled carrots
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 pints
Author Sheryl


  • wide mouth pint canning jars, lids and rings


  • 1 lb carrots peeled and sliced into strips
  • 1/4 C sugar
  • 1.25 C water
  • 1 C vinegar
  • 2 garlic cloves
  • 1.5 Tbsp kosher salt
  • 1.5 Tbsp pickling spice or, dill seeds


  • Peel and cut the carrots into sticks, then divide them between each of the two wide mouth pint jars. Place one clove of garlic in each jar.
  • Combine the sugar, water, vinegar, salt and pickling spice in a medium pot. Once it comes to a boil, simmer for two minutes.
  • Remove from the heat and pour the brine over the carrots in each jar. Top with lids and bands.
  • Allow the jars to cool to room temperature before placing in the refrigerator.