How to Quick-Pickle Shredded Carrots

by Lindsay Pleskot, RD on Apr 17, 2024 (updated Jul 30, 2025) 2 comments

Get ready to take your recipes to the next level with these tangy yet sweet pickled shredded carrots. Packed with flavor, immune boosting vitamin C and beta carotene, these will elevate even the simplest of meals. Plus they require just 5 ingredients you’ve likely got on hand, and just 30 minutes start to finish! Add them to tacos, sandwiches, wraps, salads and grain bowls for a pop of color and a burst of flavor.

Quick pickled shredded carrots in a glass jar

Quick pickled fruits and veggies (yes, you can pickle fruit – just try these quick pickled mangoes) are one of my go-to flavor boosters. Not only are they super easy to make, all you need is 5 simple ingredients and 10 minutes of prep time and you’re ready to go!

These shredded pickled carrots are the latest addition to my pickling rotation and, as a Registered Dietitian and busy mom, I highly recommend you add this recipe to your weekly meal prep list to instantly uplevel the flavor (and nutrition) of your favorite dishes!

They have that same level of tanginess as my apple cider vinegar pickled cucumbers and add a gorgeous pop of color to any dish like my pickled red onion and pickled cabbage recipes. Plus they’re packed full of nutrients like fiber, vitamins A and C and antioxidants.

So how do you make these delicious little flavor bombs? Let’s dive in!

Ingredients for quick pickled shredded carrots, including shredded carrots, salt, sugar, vinegar, and hot water

Why These Ingredients

Carrots: The star of the show! I like to shred my carrots with a food processor (all you need is the grating attachment and they will be prepped in 30 seconds or less!) but you can use a box grater too.

If you don’t feel like shredding the carrots, you can follow the same recipe using carrot sticks or baby carrots. I make this version as well and enjoy them straight out of the jar for a tangy little midafternoon snack. The kiddos also love these… it’s safe to say they definitely inherited my love of vinegar!

Vinegar: I know I said carrots are the star of the show but you can’t have pickles without vinegar. For this recipe, I use white vinegar but you can use rice vinegar or apple cider vinegar or a blend of all three.

Hot or boiling water: I don’t always list water in the section of the blog but it is important to have hot water in this recipe. It helps dissolve the salt and sugar while also speeding up the pickling process. You can’t call ‘em quick pickles if they take hours to make 🙂

Salt & sugar: Key ingredients for the pickling brine. The salt draws out the natural flavor of the carrots and the sugar adds a subtle sweetness that balances out the acidity of the pickling liquid.

Let’s Make Them: Step by Step

Shredded carrots in a good processor for quick pickled carrots

Shred the carrots using a food processor with the grating attachment or a box grater.

Place the carrots, water, vinegar, salt and sugar in a mason jar, with a minimum volume of 2 cups / 500ml.

Quick pickled shredded carrots in a glass jar with a pink plate beside it

Screw the lid on and shake gently to combine ingredients and dissolve the salt and sugar.

Quick pickled shredded carrots, red cabbage, avocados, and red onions in four glass jars

Remove the lid and allow to cool at room temperature, then screw the lid back on and store in the fridge for up to 2 weeks.

Enhance Your Pickled Carrots!

That’s right – you can add even more flavor to these pickled carrots by adding different spices and herbs. Here are a few options that would be delicious!

Herbs: Try adding a couple sprigs of dill, thyme or cilantro to infuse your pickling brine with an extra layer of freshness.

Add some heat: To spice things up add in some jalapenos or red pepper flakes.

Try some aromatics: I like putting in a couple cloves of garlic or some ginger to add in some extra flavor.

Mix in more veggies: Yes, you can pickle more than one veggie in the same jar! Try mixing in some shredded cabbage, sliced daikon radishes, or some sliced red onion. Adding in another veg can save some space in the fridge while also adding some fun flavor and color to the pickled carrots.

How To Use Them

You have a jar of quick pickled carrots. Now what? It’s time to get those sweet and tangy pickles on your plate! Here are some of my fave ways to enjoy them:

Wraps and sandwiches: If you’ve ever had a Bahn Mi Sandwich, you will know that pickled carrots are a perfect addition to any sandwich or wrap. I love the tang they add to these recipes:

Meal Prep Beef Lettuce Wraps
Buffalo Tofu Caesar Wrap
High Protein Green Goddess Chickpea Salad Sandwich
Rainbow Power Sandwich (Swap out the ribboned carrots)

Bowls & salads: For a pop of color and burst of tangy-sweet flavor, try adding some pickled shredded carrots to one of these bowls or salads:

Tacos: I love how pickled carrots can add a pop of color, flavor, and texture to tacos. Try them with your favorite taco recipe or with one of these blog faves:

If you make these Quick Pickled Shredded Carrots, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! Xo

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