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Pickled Carrots

The trick to pickled carrots is cooking them just long enough to retain a harvest-fresh "snap." These tangy treats are terrific for perking up a buffet table or relish tray or serving alongside a hearty sandwich. —Cecilia Grondin, Grand Falls, New Brunswick
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings


  • 1 pound carrots, cut into 3-inch julienne strips
  • 3/4 cup water
  • 2/3 cup white vinegar
  • 3/4 cup sugar
  • 1 cinnamon stick (3 inches), broken
  • 3 whole cloves
  • 1 tablespoon mustard seed


  • Place 1 in. of water in a saucepan; add carrots. bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until carrots are crisp-tender. Drain and rinse in cold water. Place in a bowl and set aside.
  • In a saucepan, combine water, vinegar, sugar, cinnamon, whole cloves and mustard seed. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool; pour over the carrots.
  • Cover and refrigerate for 8 hours or overnight. Discard cloves and cinnamon. Serve carrots with a slotted spoon.
Nutrition Facts
1/2 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 20mg sodium, 25g carbohydrate (22g sugars, 2g fiber), 1g protein.

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Average Rating:
    Aug 9, 2019

    i pickled these months ago and just got around to trying them. They were amazing!

  • pielady61
    Jul 10, 2017

    This is one of my favorite pickle recipes!!

  • PatsCookin
    Jul 4, 2012

    I've been making a similar recipe for years using a sugar substitute. I don't use mustard seed and I use 2 cinnamon sticks and 6 cloves. I keep a container of them in the fridge for a quick snack or to serve with sandwiches.