These Spicy Pickled Carrots are flavoursome, crunchy and tangy. They are quickly and easily made from ingredients that you may already have on hand. With their vibrant colour and their slightly sweet but spicy flavour, they are a great addition to many dishes. They’re ideal with meat or poultry, as well as a great addition to a grazing platter, salads or sandwiches for extra flavour and texture!
Why you’ll love this recipe:
The simple technique of making a quick pickle can really change the taste and texture of vegetables, and these carrots take on fantastic flavour from their spiced vinegar brine.
These Spicy Pickled Carrots are delicious on their own but add fantastic flavour to so many dishes.
You will love these Spicy Pickled Carrots because:
- The pickles are easily made from simple and readily available ingredients.
- It is a great way to transform the humble carrot into a full of flavour condiment.
- Homemade Pickles are quick to prepare and vibrant in flavour – and best of all? You know exactly what is going in them and can adjust the flavours to your liking!
- They are perfect for the novice or experienced cook alike. If you have not previously made your own pickles, this is a great place to start.
- There are so many ways to enjoy these crisp Spicy Pickled Carrots. As well, they are great to have in your repertoire as they make a great edible gift – that is, if you can resist eating them all!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Carrots – use the freshest carrots you can find. Choose those which are firm as they will be crisp. Avoid any which are soft and bendy and ensure they are free from blemishes. If buying with the leaves on, bright green, upright leaves are an indicator of freshness.
White vinegar – for pickling, we use white vinegar with an acidity of 5%, but you can use white wine vinegar or apple cider vinegar if you prefer.
Water – for this quick pickle, we add a small amount of water to mellow the brine. Ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
Sugar – regular granulated sugar works fine. It helps to preserve the pickles and balances the flavour. Caster/Superfine sugar is also suitable to use.
Salt – ensure you use coarse cooking salt or sea salt, as regular table salt may contain caking agents and is much stronger.
Chilli flakes – a little heat works well with these Spicy Pickled Carrots. Add more to your liking if you wish!
Mustard seeds – we use yellow mustard seeds to add crunch and flavour to the pickling brine.
Black peppercorns – contribute to the spicy flavour.
How To Make Spicy Pickled Carrots:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Slice your carrots:
Thinly slice your carrots into coin shapes and add them to your warm and sterilised jar.
2 – Add your pickling brine ingredients to a saucepan:
Add the vinegar, water, sugar, salt and seasonings to your saucepan and warm through to dissolve the sugar.
3 – Simmer the pickling brine:
Simmer the brine for two minutes.
4 – Add the brine to the jar:
Carefully pour the brine over the carrots. Seal the jar immediately.
Set aside to cool on the bench, and when cool, store in the refrigerator.
The pickles are best if allowed to sit for a minimum of 24 hours to allow the flavours to mellow.
Tips for success and FAQs:
For the best results, use good-quality carrots. They should be fresh, firm and free of blemishes. Avoid carrots that are soft and bendy as they will not be crisp.
When making your own pickles and preserves, always ensure you sterilise the jars you will store them in. This is very simple to do – this information is included in the recipe. As well, I recommend that you use a jar with a wide opening to make it easier to fill with the pickles.
You can, but it is best to resist the temptation and leave them for 24-48 hours to really let the flavours develop and the vinegar to mellow.
When prepared and stored properly, they will last in the fridge for three weeks. After this time, the carrots will soften, and the flavour will not be as vibrant.
Absolutely – this recipe can be adapted to make a smaller or larger batch, depending on the quantity you require.
Variations and substitutions:
White vinegar – if you prefer, you can use white wine vinegar or apple cider vinegar.
Mustard seeds – we have used yellow mustard seeds, but you can use brown if you prefer. The yellow seeds are milder, and the brown spicier.
Serving suggestions:
You will find many ways to enjoy these Spicy Pickled Carrots. Some of our favourite ways are:
- We love to add these to a grazing platter.
- As a condiment to grilled meats or burgers.
- To accompany a selection of cheeses.
- Add them to green salads for a pop of colour and crisp texture.
- In a sandwich for additional flavour and texture.
- Give a jar as a gift. You can even print out your own label, as seen in the photos! Simply right-click and save the image below to print out.
I hope you will love the flavour boost that is our delicious Spicy Pickled Carrots! Let me know in the comments below when you have tried them!
Alex xx
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Spicy Pickled Carrots
Equipment
- 1 x 500ml (17 fluid oz) Jar
Ingredients
- 300 g (10.5 oz) carrots – prepared weight See Note 1
- ¾ cup (180 ml) white vinegar See Note 2
- ⅓ cup (80 ml) water See Note 3
- ⅓ cup (80 g) sugar
- 1 teaspoon coarse sea salt See Note 4
- ½ teaspoon red chilli pepper flakes – or more to taste
- ½ teaspoon whole yellow mustard seeds
- ½ teaspoon whole black peppercorns
Recipe Measurements:
For accuracy, we recommend weighing your ingredients. This will produce the best results.
Instructions
To Sterilise the Jars:
- Sterilise the jar or jars you'll be using to store the pickles. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
For the Pickled Carrots:
- Peel the carrot, and remove the top and root end.Using a sharp knife, carefully thinly slice the carrots – I aim for just under 0.5cm (⅕ inch).You can slice the carrots into rounds, as I have, or matchsticks.
- In a small non-reactive saucepan, combine water, vinegar, sugar, salt and seasonings. Over a medium heat, stir until the sugar dissolves. Increase the heat and simmer for 2 minutes. (See Note 5).
- Place the carrot slices in your sterilised warm jar and top with the pickling liquid. Seal with the lid immediately.
- Allow the jar to cool on your bench before placing in the refrigerator.
- The Spicy Pickled Carrots can be consumed once cool, but it is best to leave for 24-48 hours for the flavours to develop.
Notes
- Carrots: ensure your carrots are fresh and crisp.
- Vinegar: I have used white vinegar that is 5% in acidity. You can also use apple cider or white wine vinegar – just ensure the acidity level is 5%.
- Water: ensure you use filtered water, as water that contains chlorine can alter the taste of the pickles.
- Coarse sea salt: ensure you use cooking salt or coarse sea salt. Regular table salt may contain caking agents and is much stronger.
- Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar or lemons, may take on a metallic taste and discolour if cooked in such pans.
- Storage: once the jars have cooled, store the pickles in the fridge for up to three weeks. This is a quick pickle recipe not designed for long term canning.
- Nutritional information: is based on the entire jar, and includes the pickling liquid.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published in August 2020. It has been updated with new photos and more information. The recipe has been altered slightly.
Tania
Growing up in Russia, we used to make A LOT of pickle! Love this recipe – it definitely will brighten up my winter! Thank you x
Alexandra
I am so glad you like it, Tania. Thank you so much! x
Dannii
This was a great way to use up all the carrots we have growing! Delicious!
Alexandra
Thank you so much!
Sarah
I put these on some home made burgers this weekend and they were next level! Gave them some great flavour and a nice change from traditional gurkins.
Alexandra
That is great, Sarah! What a fantastic way to enjoy them 🙂
Robyn
I am obsessed with these pickles! I love them on everything from sandwiches to salads!
Alexandra
We are so thrilled to hear that, Robyn – thank you so much!
Jaimie
These were amazing!!! So easy –
It was my first time making pickled carrots but we will always keep a jar in the fridge from now on. We served with with some lettuce wraps and they added such great flavour!
Alexandra
Hi Jaimie! Thank you so much! I am so pleased that you enjoyed the pickles so much and will make them again! Kind regards, Alex
Courtney | Love & Good Stuff
Our house is filled with pickle lovers, and these were a big hit. My daughter eats them straight out of the jar!
Alexandra
Hey Courtney! Thanks so much for stopping by! I am so glad that the pickled carrots have been so popular 🙂
David @ Spiced
You know, I’ve had pickled carrots when we buy jars of giardiniera, but I’ve never thought about making my own. Such an easy and fun idea!
Alexandra
Thanks, David! We love giardiniera too – and will have a recipe coming for that in the not so distant future also 😉
Enjoy these carrot pickles in the meantime!
Abi
Wow, this is the perfect side dish. I looove carrots and these are so easy to make! Thanks for this recipe.
Alexandra
Thank you so much, Abi!
Janelle
Easy to make, these taste amazing Alex – yum!
Alexandra
Thank you, Janelle!!
Andrea Metlika
These are so good.
Alexandra
Thank you, Andrea!