Refrigerator Pickled Carrots

Refrigerator Pickled Carrots

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Marilyn Woodard Thompson 2

"A favorite recipe from my friend Kathleen. This is a quick and easy way to make a flavorful appetizer or a tasty side dish. I take them to office gatherings or serve as a side with a main meal. Everyone loves them. I don't like pickles, but I love these pickled carrots! You can substitute sucralose sweetener (such as Splenda® for the sugar."
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3 h 20 m servings 96 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 37 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring a large saucepan of lightly salted water to a boil. Cook carrots in boiling water until tender but not mushy, about 15 minutes; drain.
  2. Stir sugar, vinegar, and cloves together in a saucepan; drop in cinnamon stick and bring mixture to a boil. Stir until sugar dissolves.
  3. Transfer carrots to a bowl and pour syrup over carrots. Cover tightly; refrigerate until chilled and flavors have blended, 3 hours to overnight.


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These are just fine, but they tasted better the next day as opposed to just after 3 hours. More time = more developed flavor.

This is an awesome recipe. Even those who don't like pickles will love this recipe!! Give it a try . . .You're going to love it!

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