Pickled Carrots

by lydia on September 18, 2013

Back in my early fermenting days, pickled carrots were one of the first things I tried. Prior to my fermenting days, annually I would make big batches of pickled peppers of all kinds. I simple adored that pickled flavor. I had a sweet pickle brine that I used back then and I still get warm fuzzies thinking about my ‘pickling’ days. Most of us are familiar with that ‘pickled’ taste I’m talking about. However, they are usually done in a vinegar brine as opposed to fermented. I wanted to marry the two together. Since sweet peppers and italian peppers don’t ferment really well I decided to try my hand at pickled radishes, beets and carrots. Today, I’m sharing my recipe for pickled carrots. It’s OH-SO-EASY and just as tasty! I hope you’ll give them a try!

(Thanks to Melanie of Pickle Me Too for helping me to figure out how to do this sweet brine).


Pickled Carrots


  • 1 quart sliced carrot coins
  • 3 Tbsp. Pickling Spice
  • 2% Brine (19 grams of sea salt per 1 quart water)
  • 3 Tbsp. Maple Syrup or Honey
  • 1/4 of an onion chopped


  1. Warm 1 cup of salt brine enough to dissolve 3 tbsp of sweetener. Let cool to room temp.
  2. In a 1.5L jar, add the pickling spice and onion.
  3. Pack carrots in tightly.
  4. Pour sugar/salt brine over the top and use a Dunk’R to keep everything under the brine.
  5. Seal tightly, don’t forget to add water to the airlock.
  6. Let set at room temp for about 5-7 days or until bubble activity dies down.
  7. Remove to cold storage and enjoy!
  8. These carrots just get better with time and will last a good year or so in the fridge. *if using honey, you’ll want to heat the honey to kill all the good stuff in it. The enzymes and natural occurring bacteria can interfere with the natural fermentation process. To do this, bring the water with salt and honey to a boil. Let cool to room temp before pouring over the carrots.


I highly recommend purchasing a bunch of Fido jars in a variety of sizes. You can swap out the lids once active fermentation is over. That way you only need to invest in a handful of anaerobic jars, such as the Probiotic Jar.  I personally use 1 liter and IMG_0875 3 liter jars the most. I like the 1.5 or 2 liters in the summer for smaller brine veggie ferments. I use a 5 liter jar for my krauts. I use the .5 liter for things like mayo, horseradish or fruit butters. I buy my Fido jars through Sur La Table. If you spend $60 or more you get free shipping. Their jar prices beat Amazon by far. I also have a hard time finding the jars locally and don’t always have the time to hunt for them. Sur La Table makes it so easy to get these jars and they pack them so well and ship within 2 days!


New to anaerobic fermentation? Here are the jars I recommend – The Probiotic Jar.


I buy my pickling spice in bulk from Mountain Rose Herbs, however you can also order it from Frontier through Amazon and get free shipping if you have Prime. You will also need a small scale to measure your salt. I use the Oxo Good Grips Stainless Steel Food Scale.


Bulk organic herbs, spices and essential oils. Sin



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{ 8 comments… read them below or add one }

Christina September 19, 2013 at 9:40 am

Wonderful sounding recipe. If I made it, I would add thinly sliced fresh ginger to it. Wow! I’d love that! Ginger goes so well with carrots, and it’s so good for you too now with flu season oncoming. (So are the other warming spices in a pickling spice mix.) Thanks for the idea.


lydia September 19, 2013 at 11:00 am

Yes adding ginger would be a nice touch Christina – enjoy!


Ann September 25, 2013 at 10:55 pm

The BOSS Pickler?!? I have never heard of it. How do you like it in comparison to the Pickl-It? Good to know there are other options out there :)


lydia February 3, 2014 at 9:50 am


I like it okay -I think I’m preferring The Probiotic Jar – they are both anaerobic vessels, just slightly different. I still like my Pickl-Its!


Tina June 28, 2014 at 8:22 am

Lydia, I’m needing to buy more fermentation vessels for all these yummy recipes. I have the Boss Pickler, which I really do like. Noticed you mentioned The Probiotic Jar…never used this one. How do they compare in your opinion?


lydia June 28, 2014 at 9:00 am

I think the Probiotic Jar is the better option – I do have one Boss Pickler and I only use it when I’m out of other jars now 😉


Tina June 28, 2014 at 9:38 am

Any particular reason that you like it better?


lydia June 29, 2014 at 11:32 am

I think it does a better job. Check out this review from my friend Lisa (and fermentation expert): http://www.lisascounterculture.com/the-probiotic-jar/

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