Go Back
round black bowl of pickled carrots sitting on a wooden board.

Spicy Pickled Carrots

These Spicy Pickled Carrots require minimal fuss, but produce maximum flavour! They're a fantastic addition to so many meals, and add beautiful colour to dishes!
Course Pickles, Side Dish
Cuisine International
Prep Time 15 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 Jar
Calories 621kcal
Author Alexandra


  • 1 x 17 ounce/500 ml Jar


  • 2 large (300 g) carrots
  • ¾ cup (180 ml) apple cider vinegar See Note 1
  • ¾ cup (170 g) sugar
  • 1 teaspoon salt See Note 2
  • ½ teaspoon chilli/red pepper flakes


To Sterilise the Jars:

  • Sterilise the jar or jars you'll be using to store the carrots.
    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. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.

For the Pickled Carrots:

  • Thinly slice the carrots, using a mandolin or sharp knife.
    You want them to be as thin as possible.
  • Place the carrot slices in your sterilised jar.
  • Combine the vinegar, sugar, salt and chilli flakes in a non-reactive saucepan. On a medium heat, stir to dissolve the sugar.Once the sugar is dissolved, simmer the liquid for 3 minutes. See Note 3.
  • Carefully pour the pickling liquid into the jar of carrots, and seal. Allow the jar to cool before placing in the refrigerator.
  • Can be consumed once cool, but best to leave for 24-48 hours for the flavours to develop.
    When serving, add some more red pepper flakes if you wish.


  1. I have used apple cider vinegar in this recipe, however, you can also use rice wine vinegar or white wine vinegar.
  2. Ensure you use cooking salt or coarse sea salt, as regular table salt may contain caking agents and is much stronger. 
  3. 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 may take on a metallic taste and discolour if cooked in such pans.
  4. Please note, the nutritional information is based on the entire jar, and you will not be consuming the brine. 


Calories: 621kcal | Carbohydrates: 152g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2352mg | Potassium: 131mg | Fiber: 1g | Sugar: 150g | Vitamin A: 297IU | Calcium: 13mg | Iron: 1mg