If you’re looking for a perfectly tangy pickled carrots that are as beautiful as they are delicious, give this easy beet juice pickled carrot recipe a try! All you need is carrots, vinegar (of your choice), and a couple of pantry staples.

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    Serving Suggestions

    • Salads
    • Sandwiches
    • Tacos
    • Grilled Meats
    Beet Juice Pickled Carrots

    Beet Juice Pickled Carrots

    These easy, tangy and beautiful beet juice pickled carrots are just to-die-for and go incredible well with grilled meats, in salads and on tacos and sandwiches.
    Prep Time: 15 minutes
    Cook Time: 3 minutes
    Total Time: 18 minutes
    Servings: 2 medium 16oz jars



    • Slice the carrots using a mandoline slicer into thin sticks.
    • To make the brine, add the vinegar, salt and sugar to a pot.
    • Stir to combine.
    • Bring to a simmer over medium heat.
    • Cook until dissolved.
    • Remove from the heat.
    • Add the beat juice and stir to combine.
    • Pack the carrots, black peppercorns and mustard seeds into two 16oz jars.
    • Pour the brine over the carrots, leaving 1/2″ of headspace.
    • Close each jar with a nonreactive lid.
    • Gently rotate to move the seasoning around.
    • Allow to cool to room temperature then refrigerate until needed.
    • Allow the carrots to pickle for at least 48 hours before eating, preferably around 1-2 weeks for better flavors.
    Like this recipe?Leave a comment and review below!

    Emma Kelly

    Lover of smoosh faced dogs, cooking (of all kinds), spending as much time as I can in the garden (especially with homegrown veg and cut flowers), and diy’ing everything! Make sure to follow me on Pinterest for more easy meals, (mostly) healthy desserts and crave-worthy snacks. Learn more about me here.

    This post contains affiliate links (I love sharing my favorite ingredients and cooking equipment with you all!)

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