These ginger pickled carrots always hit the spot! They add a vinegary pop of flavor to salads, sandwiches, and wraps – and when you're not adding them to your food, you'll find yourself reaching for them as a snack.
The quick pickling method is used to make this pickled carrot recipe. The carrots are immersed in simple a water and vinegar mixture that provides that delicious tangy flavor.
Since the carrots are not canned they need to be kept in the refrigerator at all times. Hence why they are sometimes called refrigerator pickles.
For more quick pickled vegetables, check out my pickled cucumber salad, pickled fennel, or pickled cauliflower.
Why you'll love this recipe
- Quick pickled recipes are really incredibly easy to make, especially if canning intimidates you.
- It's a great way to make carrots last longer in the fridge.
- It's a true flavor bomb that will bring your food to the next level.
Key ingredients and substitutions
- Medium carrots can easily be cut into various shapes. You can also use regular carrots or rainbow carrots for some color. If you're planning to eat pickled carrots as a snack, baby carrots would be a great choice, too.
- Fresh ginger adds a fiery kick to the pickling brine. You can vary the intensity by adding more or less ginger slices.
- Rice wine vinegar is moderately acidic and has natural sweetness similar to apple cider vinegar, which works great in this recipe.
- Salt makes the flavors pop. You can use sea salt or Kosher salt.
- Sugar balances out acidity. You can substitute it with maple syrup if needed.
More pickling spices to add to these pickled carrots: red pepper flakes, coriander seeds, or black peppercorns.
3 ways to cut the carrots
- Julienne, also known as matchsticks (as shown in the pictures below) is a thin stick-shape cut. They are super versatile and can be added to bowls and salads or eaten as a snack. To make them, you want to cut the carrots lengthwise in 4 and then into sticks with a chef's knife.
- Larger sticks are great for snacking as they provide a larger grip. Simply cut the carrots lengthwise into quarters.
- Ribbons are very thin carrot strips that easily soak up flavors. They are perfect if you want to serve the pickled carrots as a cold side dish. You can make them with a mandoline or vegetable peeler.
- Whole carrots also work!
Step-by-step instructions (with pictures)
STEP 1: Add the rice vinegar, water, salt, and sugar to a small saucepan.
STEP 2: Heat over medium to high heat until the salt and sugar have completely dissolved.
STEP 3: Peel the carrots and cut them lengthwise in 4 (or use a mandoline to do so). Then, cut them into sticks and trim off the end so that they fit into a 16-ounce glass jar.
STEP 4: Add the carrot sticks to your canning jar. Then, pour the hot brine on top. Make sure to leave about 1-inch headspace.
STEP 5: Add the ginger that you cut into thin slices. I used a 1.5-inch piece of ginger for a mild ginger flavor.
STEP 6: Close the jar with a tight-fitting lid and let it cool down to room temperature. Finally, place it in the refrigerator overnight or for at least 20 minutes before serving.
What to do with pickled carrots?
- Ginger carrots are great as a salad topped with sesame seeds and nori leaves.
- You can eat them as a snack straight from the jar.
- Homemade pickles make a great topping for bowls (e.g., this chimichurri bowl)
- They are also a fantastic addition to vegan wraps, rice paper rolls, or on top of butter lettuce wraps.
Frequently asked questions
You don't necessarily need to peel the carrots. However, I recommend using locally-grown organic carrots that are washed thoroughly with baking soda.
No, you don't need to peel the ginger. Simply wash it prior to slicing.
You can store the pickled carrots for 2-3 weeks in an airtight container in the refrigerator. Make sure they are constantly covered in pickling brine to prevent them from going bad.
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Ginger Pickled Carrots
- 16-ounces Weck jars 500 ml
- 1 pound of (450 g) carrots about 6 medium carrots
- 1-2 inches (3-5 cm) ginger
For the vinegar brine
- ⅔ cup (160 ml) rice vinegar
- ⅔ cup (160 ml) water
- 2 tablespoons sugar
- ½ teaspoon salt
- Peel the carrots. Cut them lengthwise in 4. Then, cut them lengthwise into thin sticks. Make sure they fit into your 16 ounces (500 ml) glass jar and trim the ends if necessary.
- Cut the piece of ginger into slices. No need to peel it.
- Add the rice vinegar, water, salt, and sugar to a small saucepan. Bring to a boil and wait until the salt and sugar have completely dissolved.
- Add the carrot sticks to a glass jar. Pour the vinegar brine on top and add your ginger. Fill up the jar with water if you don't have enough pickling liquid. Close it with a lid and let it come to room temperature.
- Place it in the refrigerator overnight or for at least 20 minutes before serving.
- As an alternative to matchsticks, you can cut the carrots into larger sticks or into ribbons using a vegetable peeler. Larger sticks are great if you want to eat them as a snack as they provide a better grip and ribbons are perfect for salads.
- You can store the pickled carrots for 2-3 weeks in an airtight container in the refrigerator. Make sure they are constantly covered in pickling brine to prevent them from going bad.
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