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refrigerator pickled carrots
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4.41 from 5 votes

Quick Pickled Carrots

You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!
Prep Time1 d
Total Time1 d
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: carrots, pickled, snacks
Servings: 4 servings
Calories: 54kcal


  • 6-8 carrots peeled and sliced lengthwise into fourths.
  • 6 springs dill
  • 1 garlic clove
  • 3/4 cup water
  • 3/4 cup vinegar
  • 2 tsps sea salt
  • 1 1/2 tsps cane sugar
  • pinch red pepper flakes optional


  • After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
  • I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
  • Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
  • Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.



Serving: 1serving | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1230mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15402IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg