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3 jars of pickled carrots on a white and blue napkin. Around the jars baby carrots, lemon slices and garlic peels are scattered.

Pickled Carrots with Lemon and Garlic

From TheIncredibleBulks.com

Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 1 quart jar
Calories: 172kcal
Pickled carrots with lemon and garlic will leave you wondering why you've only been eating pickled cucumbers your whole life. They are crunchy, sour, savory and just a little bit sweet.


  • ½ pound carrots, peeled and cut into ½ inch sticks
  • ½ cup vinegar
  • ½ cup water
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 2 garlic cloves
  • 3 strips of lemon peel


  • Add garlic cloves to a quart size jar, followed with cut carrot sticks. To help all the carrots stand up vertically, lay the jar on its side as you pack them in. Add in the strips of lemon peel between carrot sticks.
  • In a small saucepan, add water, vinegar, sugar and salt. Bring to a boil and let boil for 1 minute.
  • Carefully pour boiling mixture over the carrots in the quart jar, leaving about a ½ inch from the top. Close the jars with lids and let cool on the countertop for several hours, then refrigerate.
  • Pickles will be ready to eat in 24 hours. Continue to store in the refrigerator.


*if you want to can a large batch of these pickles for pantry storage, they will need to be processed in a water bath.  Instructions can be found here: https://nchfp.uga.edu/how/can_06/pickled_carrots.html


Serving: 1jar | Sodium: 1330mg | Calcium: 98mg | Sugar: 23.7g | Fiber: 5.7g | Potassium: 838mg | Cholesterol: 0mg | Calories: 172kcal | Trans Fat: 0g | Monounsaturated Fat: 0g | Polyunsaturated Fat: 0g | Saturated Fat: 0g | Fat: 0g | Protein: 2.2g | Carbohydrates: 37.4g | Iron: 1mg