While I generally like julienned pickled carrots the most for most uses, if I want something just for snacking I make whole pickled carrots for maximum crunch and convenience.
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Pin ItAll you need are some whole carrots, white vinegar, some spices and you’re good to go!
Whole Pickled Carrot Ingredients
If you’re looking for a recipe that’s better with grilled or stewed meats, on sandwiches or with asian food, make these pickled carrots.
Pickled Carrot Recipes
Quick Pickled Carrots
How to Make Whole Pickled Carrots
- Pack the Mason Jars. Place the carrots, garlic, peppercorns, cumin seeds, and coriander seeds into jars.
- Make the Brine. Simmer the vinegar, water, sugar, and salt until dissolved.
- Pour the Brine Into the Jars. Pour your hot brine over carrots, seal, and cool. Refrigerate at least 72 hours (best after 1-2 weeks).
Whole Pickled Carrot Uses
- For snacking: This is truly the best pickled carrot recipe for snacking! The whole carrots give you the max amount of crunch and are perfect for grabbing when you want a quick snack.
- For salads: These are great pickled carrots for salads! Again, it’s about the texture, and these are great for adding crunch and extra pickle freshness to your salads.
Pin this now to find it later
Pin ItMore Whole Pickled Vegetable Recipes
Garlic Recipes
Pickled Garlic
Pickle Recipes
Pickled Okra
Pickled Peppers Recipes
Pickled Pepperoncini Peppers
Whole Pickled Carrots
Make these whole pickled carrots for snacking, salads and 'grab and go' meals! Easy, quick and oh so yummy.
Equipment
- 2 medium 16oz jars
Ingredients
- 1 pound small whole carrots with tops, cleaned and greens cut to ½ inch
- 2 garlic cloves, peeled and halved
- 1 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 1 tbsp kosher salt
Instructions
- To make the brine, add the vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a simmer over medium heat and cook until dissolved.
- Remove from the heat.
- Pack the carrots, garlic, black peppercorns, cumin seeds and coriander seeds into two 16oz jars.
- Pour the hot 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 72 hours before eating, preferably around 1-2 weeks for better flavors.
Nutrition
Calories: 16kcalCarbohydrates: 3gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.03gSodium: 332mgPotassium: 73mgFiber: 1gSugar: 2gVitamin A: 3447IUVitamin C: 1mgCalcium: 11mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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