How to Pickle Carrots: Quick Pickled Carrot Recipe

This is a fantastically easy way to pickle carrots.  It takes mere minutes to do and the results will last in your fridge for weeks.  If you’re looking for something that will last longer or that you want to store at room temperature, you can check out spicy carrot pickles or our carrot archive for even more ideas.

how to pickle carrots, pickled carrots, carrot pickleYou can cut the carrots into slices but I prefer the matchsticks.  I use the scariest mandoline in the world to cut them in a hurry.  If you’ve never used a mandoline before I recommend you start with a normal ‘slicer’ before moving to a unit like this.  With practice it’s very safe but the slightest lap in attention can easily lead to a slip which will quickly ruin your knuckles (or worse) and your dinner.  And no one likes to ruin dinner!

These can be eaten right away but they are even better after a few days.

How to Pickle Carrots – the Ingredients

  • 4 pounds (or more) or less of carrots (peeled and sliced or cut into matchsticks)
  • 2 Cups of water
  • 1 cup brown mirin (rice wine vinegar)
  • 2/3 cup sugar (or 3 tablespoons honey)
  • 24 black peppercorns
  • 1 tablespoon kosher salt

How to Pickle Carrots – the Instructions

  1. Combine everything but the carrots in a pot and simmer for 3 minutes stirring to incorporate the salt and sugar (or honey).
  2. Pack a clean jar tightly with the carrots.
  3. Remove the peppercorns from the vinegar (you can use them in other cooking or even throw them in your pepper mill if you’re ok with mixing flavors)
  4. Pour liquid over carrots (you may have extra depending on how tightly you packed them).
  5. Cover with a cloth (the jar will be hot) and leave on your counter for 6-12 hours.
  6. Store in fridge.  Can be eaten immediately but will improve over next few days.

I store extra broth in an empty jar and top the carrots as we go.  When the jar of carrots is done, I’ll bring the brine to a boil and repeat the pickling process a few times.

We ate these for dinner on top of hummus and lettuce and fermented hot sauce on wraps.  They were phenomenal.

Leave a Reply

    • Hi Jenn,

      There is no reason they can’t as it’s a fridge pickle. Cider vinegar may be a bit overpowering (depending on the vinegar) but could be used or even blended with others. 🙂


    • Hi Jessy,

      THANK YOU!

      I actually see I had problems when transposing the instructions – I have gone back to my notes and updated including adding the quantity of sugar or honey. Sorry about that! 🙂 J

  1. Hi Joel,

    Question: My mirin bottle says that it is a seasoned cooking wine (rather than vinegar). It tastes tart – like vinegar – though. Have I bought the wrong thing? The brand is Eden (organic). What is your brand?

    If what I have IS wrong, do you think I could use just a plain rice wine vinegar? And, since I know nothing about Asian ingredients, is plain rice wine vinegar at all like mirin?

    Thank you so very much.

    Ouida Lmapert

  2. It would be helpful for me if you could note the size of the mason jar in the photos. I am fond of ‘raw’ foods, and not knowing the size of jar required is quite frustrating.

    • Hi Charlotte!

      When it comes to fermenting we generaly don’t list the size because any vessel can be used at all – i.e. if you don’t have a jar you can use a bowl or a cookie jar or anything else. I’m pleased to answer though of course.

      All ofour small batch fermenting is typically in a 1-quart (4 cup) mason jar (like the one you see here). We sometimes use a half-gallon jar for large batches (though they aren’t readily available in all areas so you’d have to improvise there). I generally use a wide-mouth jar so that I can put a small jar (typically a half-cup) inside it in case I need to weigh it down (not needed in a recipe like this one; we would mention that if it was needed :)).


      Good question – hope that helps! 🙂