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quick and easy pickled carrots in jar with pickle fork

Quick and easy spicy pickled carrots

Pickled carrots are super easy to make and are the perfect foodie gift at any time of year. Serve with antipasti platter, in sandwiches and salads too
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course pickles
Cuisine British
Servings 2 jars
Calories 139 kcal


  • 300 g carrots small young carrots
  • 150 ml white wine vinegar
  • 150 ml water
  • 30 g sugar
  • 1/2 tsp sea salt
  • 1 bay leaf
  • 2 cloves
  • 2 allspice berries
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1 dried chilli small dried chilli or 1/2 tsp dried chilli flakes


  • Wash and dry the carrots and slice into batons or rounds
  • Blanch in boiling water for 30 seconds then drain and pack into sterilised jars
  • Heat all the other ingredients and bring to boil and lower heat and simmer for 10 minutes
  • Pour over carrots and seal jars
  • Keep in fridge for 2 days before using to let flavours develop
  • Store in fridge for up to a month. Once opened eat within 2 weeks


Use these pickled carrots with a Ploughman's Lunch, on a cheeseboard, add to salads and so much more


Calories: 139kcalCarbohydrates: 31gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 696mgPotassium: 531mgFiber: 5gSugar: 22gVitamin A: 25131IUVitamin C: 10mgCalcium: 66mgIron: 1mg
Keyword carrots, pickles
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