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An open jar of quick picked carrots sitting on a white plate on a countertop.
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Quick Pickled Carrots

These sweet and tangy quick pickled carrots come together easily. Serve them over salads, sandwiches, tacos and more!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Resting Time 55 minutes
Total Time 1 hour
Servings 8
Calories 34kcal
Author Ashley C.

Ingredients

  • 3-4 carrots shredded
  • 1/2 cup hot water
  • 3/4 cup rice vinegar
  • 3 tablespoons sugar
  • 2 teaspoons salt

Instructions

  • Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
  • Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.

Notes

Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average sized carrots for this recipe. 
This recipe makes 1 large jar of pickled carrots and about 16 ounces. Each serving is about 2 ounces. 
STORAGE: Store leftovers in the sealed mason jar for up to 2 weeks. These pickles are not meant for canning or shelf storage and much be eaten within the two weeks. 

Nutrition

Calories: 34kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 604mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg