Vinegar Pickled Carrots Recipe -
Vinegar Pickled Carrots Recipe
  • READY IN 12+ hrs

Vinegar Pickled Carrots

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    12 hrs 25 mins


  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 More Reviews

Most Helpful Positive Review
May 11, 2008

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.

Most Helpful Critical Review
Nov 03, 2008

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.

Feb 11, 2004

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.

Dec 31, 2005

Good recipe. You have to be very careful about how you slice your carrots and other veggies versus how long you marinate them in the vinegar mixture. After about 24 hours, thinly sliced zuccini and radishes turned out wonderful in this marinade. However, shredded carrots were REALLY vinegary, and 1/4" carrot slices were kind of bland. So monitor you pickles closely for flavor. Also, I did not think the recipe made enough marinade for the number of carrots, so I would suggest doubling the recipe to be on the safe side.

Apr 07, 2009

I have used this type of recipe with some variations. I add cauliflower, red pepper strips,red onion, celery and toss in some black peppercorns along with the carrots. It is more economical to do this than to purchase Giardiniera. I use dishwasher cleaned pickle bottles, etc. Always a hit on a relish tray for a covered dish affair.

Jan 27, 2005

We have a 20 acre part of our ranch planted in baby carrots. I have been frantic to find different ways to prepare them. These were just Great! I used very tiny whole carrots. They had a spicy tangy,which was wonderful.

Dec 28, 2009

These carrots are delicious! To make them spicy I added some garlic, sliced jalapenos and red pepper flakes. I have had several requests for this very easy to make and tasty recipe. I also added in some cauliflower for some color and they taste great too!

Jun 26, 2008

too much vinegar, these just didn't work at all. there was no "pickle" like bite, just Vinegar bite. Followed instructions exactly, and it just didn't work out. Maybe the planets weren't aligned properly or something.


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  • Calories
  • 11 kcal
  • < 1%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 85 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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