Vinegar Pickled Carrots

Vinegar Pickled Carrots

20 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    12 h 25 m
Recipe by  sal

“Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!”

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Adjust Servings

Original recipe yields 4 cups



  1. In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
  2. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.

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Reviews (20)

Rate This Recipe
Viola Shumski

Viola Shumski

Similar but not as tasty as mine... I use equal parts (2 cups) water and vinegar. 1/4 cup of sugar, add 2 teaspoons of pickling (brisket) spices, 1/2 tsp of salt, no pepper and blanch the carrots. This brine is also excellent for picked beets and pickled watermelon rind.



This is a very good snack - used Splenda instead of sugar and added pepperoncini and dried dill weed. A small sack of baby carrots filled a quart and the liquid was just the right amount.



These are a really, really good tangy finger food. I used baby carrots, quartered lengthwise & served them on a tray with Jean's Marinated Mushrooms, Deviled Eggs & Cream Cheese Pickles.

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Amount Per Serving (32 total)

  • Calories
  • 11 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 2.5 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 85 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Crisp Pickled Green Beans


next recipe:

Carrots in Dill Butter