Quick Pickled Carrots – Easy 1 Hour Recipe

This quick pickled carrot recipe makes crisp, tangy carrots with just a few minutes of prep. No canning needed. Just simple fridge pickles that are perfect for salads, tacos, avocado toast, or banh mi.

Pickled carrots are one of my favorite additions to salads, bowls and more. They are one of the easiest ways to add a crunchy, tangy flavor to meals. It’s great way to use up carrots hanging around in your fridge, and just like red onions, radishes, or snap peas, they’re a staple we often pickle at home.

Since these carrots are shredded, they’re easy to scoop and add to just about anything. We love them in a Banh Mi Rice Bowl, Shrimp and Rice Bowl, Ground Beef Burrito Bowl, or Spring Roll in a Bowl.

These pickled carrots are also versatile. You can switch up the flavors to keep things interesting. Scroll down for simple variations like Asian or Mexican pickled carrots.

Why You’ll Love Quick Pickled Carrots

• Only 5 minutes of prep!
• They are ready in under an hour.
• They are slightly sweet with a crunchy texture.
• Pickled carrots are a great way to add color and flavor to your meal.

Ingredients You Need

You will only need 4 ingredients and hot water to make these pickled carrots.

• Carrots: You can pickle any kind of carrot. If you use rainbow carrots, keep in mind that the color may bleed to the other carrots.
• Rice Vinegar: Use rice vinegar for a mild, slightly sweet flavor in a quick pickled carrot recipe. For a sharper taste, use distilled white vinegar. Apple cider vinegar adds a fruity tang. Each vinegar gives these marinated carrots a slightly different flavor.
• Sugar: This is necessary for the best-tasting pickles. The sugar balances the vinegar and salt and gives the pickled carrots the delicious flavor. Because most of the sugar stays in the brine, you won’t be eating the full amount of sugar. You can reduce the sugar slightly for a less sweet vegetable, but don’t cut it out completely as it helps balance the vinegar and salt.
• Sea Salt: Helps add the depth of flavor to the pickles.
• Hot Water: Helps balance out the vinegar.

Equipment Needed

Use the OXO 3-Piece Y-Peeler Set, one of my favorite recent buys, which can julienne, peel, and make carrot ribbons. A food processor with a shredding blade also works. You’ll also need one 16-ounce mason jar.

How to Make Pickled Carrots

Quick pickled carrots are ready to taste in just 15 minutes, but they develop the best flavor after about 1 hour of marinating. These carrots are not canned or processed to be shelf stable, so they must be stored in the fridge and eaten within two weeks.

1. Make the brine – Combine the hot water, vinegar, sugar and salt in a large mason jar. Seal the jar and shake to combine.
2. Shred the carrots and add to the brine – Add the shredded carrots to the jar and allow to marinate for 1 hour or overnight. We recommend using a julienne tool to make the thin long shredded pieces of carrot. But you can also use a regular vegetable peeler to make carrot ribbons.

How to Use Pickled Carrots

There are so many ways to use pickled carrots. You can snack on them straight from the jar or add them to your favorite meals for additional flavor.

• Sprinkle them over avocado toast.
• Add them to your favorite salad or bowl.
• Add them to sandwiches, burgers, spring rolls or tacos.

Expert Tips & Substitutions

• Cut the carrots into different shapes: Switch up the texture by making carrot ribbons with a peeler, thin sticks with a knife, or shredded strips with a julienne tool.
• Healthy swap: Replace sugar with honey or maple syrup for a naturally sweetened brine.
• Try other veggies: Radishes, cucumbers, red onions, asparagus, peppers, or snap peas all work beautifully in this brine.

Flavor Variations

• Asian Pickled Carrots: Add ginger slices, garlic, and star anise for an aromatic, savory-sweet flavor.
• Mexican Pickled Carrots: Add jalapeños, onion slices, and oregano for a spicy, tangy variation perfect for tacos.
• Herb Pickled Carrots: Add fresh dill or cilantro stems for a bright, garden-fresh flavor.

Storage

Store pickled carrots in the sealed jar in the refrigerator for up to 2 weeks.

This quick pickles recipe is not made for canning or shelf storage. You must store them in the refrigerator and eat them within 2 weeks.

Frequently Asked Questions

How do you pickle carrots quickly?
Slice carrots thinly and cover with a hot mixture of vinegar, water, sugar, and salt. Let them sit for 15 minutes to 1 hour until crisp and tangy.

Do you need to peel carrots before pickling?
No, peeling isn’t required. Scrub them well, and peeling is up to personal preference.

How long do pickled carrots last in the fridge?
Quick pickled carrots keep in a sealed jar in the refrigerator for 2–3 weeks.

What vinegar is best for pickling carrots?
This recipe uses rice vinegar for a mild, slightly sweet flavor that works perfectly in a quick pickled carrot recipe. For a sharper, classic taste, use distilled white vinegar. Apple cider vinegar adds a fruity tang. Each vinegar gives these marinated carrots a unique flavor.

Are pickled carrots the same as marinated carrots?
Yes, quick pickling is a type of marinating. Both involve soaking carrots in a flavorful liquid to infuse taste and texture.

Can you pickle carrots without sugar?
You can reduce the sugar slightly or swap it with honey or maple syrup for a naturally sweetened brine. Don’t cut it out completely though, as sugar balances the vinegar and salt and helps give the carrots their best flavor.

More Carrot Recipes

• Sautéed Carrots
• Carrot Soup
• Roasted Turnips and Carrots
• Cabbage and Carrot Salad

Did you make these Quick Pickled Carrots? Leave a recipe rating and review below!