4.8 from 18 votes
Quick Pickled Carrots
These sweet and tangy quick pickled carrots come together easily. Serve them over salads, sandwiches, tacos and more!
Prep Time
5 mins
Resting Time
55 mins
Total Time
1 hr
Servings:
8
Calories:
34 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3-4 carrot shredded
- 1/2 cup water hot
- 3/4 cup rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
Instructions
- Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
- Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.
Cup of Yum
Notes
- Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average sized carrots for this recipe.
- This recipe makes 1 large jar of pickled carrots and about 16 ounces. Each serving is about 2 ounces.
- STORAGE: Store leftovers in the sealed mason jar for up to 2 weeks. These pickles are not meant for canning or shelf storage and much be eaten within the two weeks.
Nutrition Information
Calories
34kcal
(2%)
Carbohydrates
7g
(2%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.004g
(0%)
Sodium
604mg
(25%)
Potassium
98mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
5095IU
(102%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 34
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 604mg | 25% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.