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Pickled Carrots

Pickled Carrots

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

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 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.