This quick maple pickled carrots recipe is fast, simple, and full of bright flavor. Ready in minutes and chilled for best results, these tangy-sweet carrots add crunch and color to salads, sandwiches, wraps or make a delightful snack on their own. The recipe uses just a few everyday ingredients and requires no canning—just mix, pour, and chill.
Table of Contents
Here’s why I love this recipe
- Easy to prepare
- Only five main ingredients
- Low in calories
- Crunchy and flavorful
- Make-ahead friendly — great for salads, sandwiches and wraps
Ingredients Used to Make Quick Maple Pickled Carrots
Notes: Ingredients are common and easy to find in most grocery stores. For sugar-free variations, swap maple syrup for a preferred sweetener alternative.
- Shredded carrots (about 1 ½ cups / 6 oz)
- Light-colored vinegar — white vinegar, white wine vinegar or apple cider vinegar work well
- Water — to balance the acidity
- Maple syrup — can substitute honey, agave or date syrup (or monk fruit sweetener for sugar-free)
- Salt
- Fresh ginger — optional, thinly sliced for a hint of warmth
Quick Maple Pickled Carrots
5 mins
5 mins
Appetizer, Side Dish
1 pint
161 kcal
Equipment
- 1 Pint mason jar (16 oz, wide mouth)
Ingredients
- 1 ½ cup shredded carrots (about 6 oz)
- ½ cup white vinegar
- ½ cup water
- 1 Tbsp maple syrup
- ½ tsp salt
- 1 small piece fresh ginger, about 1 inch, sliced thin (optional)
Instructions
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Add the shredded carrots to a clean 16 oz mason jar.
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In a small saucepan combine the vinegar, water, maple syrup and salt. Add the sliced ginger if using.
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Simmer the mixture for 1–2 minutes, until the salt dissolves and the brine is hot.
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Carefully pour the hot brine over the carrots and ginger. Use a clean spoon to press the carrots down so they are fully submerged.
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Let the jar cool at room temperature for about 30 minutes. Seal and refrigerate.
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Best after 24 hours. Keeps refrigerated for 2–3 weeks.
Video
Notes
Nutrition
Recipe Variations and Optional Add Ins
- Spicy version — add a pinch of red pepper flakes for heat.
- Different sweeteners — use honey, date syrup or brown sugar. For sugar-free, substitute with granulated monk fruit or a small amount of liquid stevia.
- Herbal — add dried herbs such as parsley, oregano or thyme for an herby note.
- Rainbow carrots — use multicolored carrots for a vibrant presentation.
- Alternate cuts — dice or slice carrots instead of shredding for a different texture.
How to Use Pickled Veggies
- Add to green salads or potato salads for brightness.
- Layer into sandwiches or wraps for crunch and acidity.
- Mix into omelets or scrambled eggs for a tangy contrast.
- Stir into stir-fries at the end for a flavor lift.
Storage Recommendations
Allow the carrots to cool completely in the brine before sealing the jar. Store in an airtight container in the refrigerator for up to three weeks. Flavors develop after 24–48 hours, so waiting yields better taste. Always use a clean utensil when serving to preserve freshness.
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