Don’t want to bother with canning carrots in a hot water bath? Try these Simple Refrigerator Sweet Pickled Carrots – they are fast, easy and you’ll be nibbling on them in no time at all!
Simple Refrigerator Sweet Pickled Carrots
I’m pretty sure I’ve mentioned before that this whole canning business is hot, exhausting,sweaty work. Don’t believe everything Pinterest or happy-go-lucky canners tell you, because sometimes, they just plain ol’ lie to you.
In the midst of canning season, which starts as soon as strawberries are out in July and can last until oh, forever, sometimes I just want to cry when presented with another bag of fruit or vegetables. Now please don’t get me wrong, I really do love canning. I love working with the fruit and vegetables and I love trying new recipes that I haven’t attempted yet and challenging myself.
However sometimes I just want to throw something together without freaking water canning it. Yah, I said it. No steam fogging up my windows and adding to the heat of my kitchen on an August day, no fans going because I simply might pass out from the heat generated in my kitchen while canning and most importantly…. no mess.
Oh, refrigerator pickles how I love thee.
I took the recipe for the sweet pickled carrots and halved it, wanting to make only two jars of carrots since they won’t be sealed up. These beauties will last 3-4 weeks in the refrigerator as they are loaded with vinegar for preserving purposes.
They will be eaten long before that, rest assured.
I love how simple these are. I love that you can make them the day before a party with no actual canning involved. I love that the taste is amazing, strong and spicy after only 24 hours. I really, super love that there was no mess in my kitchen from these, no splashing water from a canning pot, no steam, no tongs, nothing of the sort.
I swear I’m skipping the traditional canning of carrots from now on and simply just making these whenever I get a craving for them. I know it’s not the same as preserving something that is in season, but the ease of this recipe cannot be beat!
Happy Canning ! Or should I say, Happy Cheat Canning!
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Simple Refrigerator Sweet Pickled Carrots
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Total Time
- 15 minutes
- Karlynn Johnston
- 4 cups peeled baby carrots
- 2 3/4 cups white distilled vinegar 5%
- 1/2 cup water
- 1 cup sugar
- 1 teaspoon coarse sea salt
- 1.5 tablespoons pickling spice
- 500 millilitres canning jars x 2
- Prepare the two canning jars.
- Peel the carrots, trim the tops and bottoms off.
- Combine vinegar, water, spices and salt in a small saucepan and bring to a boil.
- When the vinegar mixture comes to a boil, drop in the carrots and cook for 4-5 minutes. You want them slightly crunchy in the middle.
- Remove the carrots and rinse under cold water to stop them from cooking any further.
- Place the carrots into the jars, standing upright. Pour the brine over the carrots, leaving a 1/2 inch headspace. Tap the jars to remove any air bubbles, then wipe the rims and place the rings and lids on.
- Let the jars rest until they are cool to the touch and then refrigerate. I waited until the next day to taste test them and they were ready, because we cooked them in the spicy brine which helped the pickling liquid penetrate the carrots faster.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
I just made these – I’ve already tasted them and I could eat them right now! – but they’re still hot Lol. I had a 5 lb. bag of carrot sticks I purchased at a market – so no prep needed and I put the 4 cups plus a an extra handful, bcz after cooking some, they will shrink. With the extra bit, they fit perfectly in my quart jar. I tried cutting the sugar down with half erythritol/ monk fruit, but with almost 3 cups of vinegar, I ended up using the full 1 cup of sugar.
I would cut down on the salt, tho’. I also added a little curry powder – Yum!
Healthy Kitchen 101 says
It did go pretty good! I accidentally found your recipe when I was surfing around and it suddenly bumped me since I still had some carrots in the fridge. Such a subtle experience at weekend! 🙂
– Natalie Ellis
When we have to add sugar it is not mentioned in the recipe
Barry Austin says
Are your figures in the ‘Nutrition Facts’ correct? Really, 2g are 551 calories? I hope not …
Makes me afraid to try them.
Nutrition facts seem WAY off??? ?
Mr. Kitchen Magpie says
The calculator does ALL the info, meaning that the cup of sugar is included and calculated as you actually eating the entire cup of sugar, which you don’t. There is no way to calculate the small amount of residue that clings to the carrots. There are 2 jars, and each is that with 1/2 cup sugar etc in the brine.
How long will these last in refrigerator?
Mary P Hoffman says
Thanks – sounds like a great new way to eat carrots!
Oh! I’ve got to try this! Anyone recommend doing this with other vej?
Richard Rector says
time to re-fridgerate soon.
ummmm duh refrigerator pickles are…. wait for it…..refrigerated!