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Quick Pickled Carrots

These quick pickled carrots make a great snack to crunch on during the day. They are packed with flavor. One of our farm share member's teenage daughter who helps us on the farm loved these, so they are teenager approved too!

Prep Time: 15 Minutes | Pickling Time: 24-48 Hours

Ingredients (per pint jar)

  • ¾ lb carrots

  • 1 slice onion

  • ¾ cup of vinegar

  • ½ cup of water

  • ½ tsp. canning salt or sea salt

  • 1 dill frond or tsp dill seed

  • 1 tsp mustard seed

  • 1 tsp coriander seed

  • 1 tsp peppercorn

  • Jalapeno, sliced (optional)


  1. Add spices to the bottom of the jar

  2. Peel the carrots, and slice them in your way of choosing and pack into jars

  3. Add jalapeno, if using

  4. Bring vinegar, water, salt, and sugar to a boil on the stove and then pour over top the carrots in the jar, leaving 1-inch headspace

  5. Store in refrigerator, waiting at least 24-48 hours before consuming. 


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