Pickled Carrots

Pickled Carrots

Pickled Carrots – your new whole 30 approved, paleo friendly crunchy addition to any power bowl or BBQ side!

Christmas is coming right up, I can’t believe it! It seems like Thanksgiving was just here. Hello snow. Around this time of year it seems like there are never enough veggies – right? It’s all about the cookies, candy canes and other sweet treats. When have you been to a holiday party where there are multiple trays of veggies? (If you have – lucky you!)

There aren’t many carrots recipes on the blog but carrots are actually one of my favorite veggies. I have these Turmeric Roasted Carrots that are also a favorite of mine. When I was buying these *organic* rainbow carrots to make the pickled carrots (at Costco, of course), an older gentleman came up and pointed to the carrots and said “Those have to be GMO’ed. Carrots don’t grow in those colors.” Before I could respond, he left. I was stunned, I didn’t know how to respond and before I knew it he was gone.

Even though these pickled carrots have a long ingredient list they are super easy to make and you probably have everything in your cupboard already. The lengthiness comes from spices! The more spice, the better! Duh. I have been throwing these carrots into my bowls as a last minute addition and easy way to add extra veggies. These pickled carrots will keep in the fridge for about 2 weeks.

Pickled Carrots
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

These pickled carrots are the perfect Whole 30 compliant crunchy addition to a power bowl or side for a BBQ.

  • 1.5 lbs rainbow carrots
  • 1.5 cups water
  • 1.5 cups apple cider vinegar
  • 1 tsp yellow mustard seed
  • 1 tsp whole allspice berries
  • 1/2 tsp green peppercorns
  • 1/2 tsp ground coriander
  • 1/2 tsp celery seed
  • 1/4 tsp whole cloves
  • 1 bay leaf
  • 1/2 tbsp sea salt
  1. Cut carrots into evenly sized pieces and pack into clear jars, leaving 1/2 inch space at the top

  2. In a small saucepan, bring water, apple cider vinegar, spices and salt to a simmer (approximately 5 minutes) and simmer for 4 minutes

  3. Pour mixture into jars and let cool on the counter for 1 hour. Cover the jars and put in the fridge for 48 hours. Enjoy!

Recipe Notes

If you need more liquid in the jar, fill with 1/2 ACV and 1/2 water so all carrots are covered. Additionally, the more purple carrots used, the pinker the juice will turn.

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