Pickled Carrots | How To Make Fermented Carrots

Pickled Carrots | How To Make Fermented Carrots

Pickled carrots in a salt brine
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It’s been many years since I first developed this simply pickled carrots recipe. We still love pickled carrots after all these years. This is a great beginner fermenting recipe. It’s super easy, and oh so rewarding!

I like to add these carrots to salads. They go well in a green salad, but you can also add them to a cold salad such as macaroni salad. They add a nice little crunch and delicious flavor!

Pickled Fermented Carrots | The Tools You’ll Need

Fermenting Tools:

  • Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
  • Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
  • Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
  • Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
  • Glass Weights – Some ferments need to be weighed down and kept under the brine.
  • Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.

Fermenting Kits

Simply Pickled Carrots Recipe

Pickled carrots in a salt brine

Simply Pickled Carrots | Fermented Carrots

Yield: 10
Prep Time: 5 minutes
Active Time: 20 minutes
Total Time: 25 minutes

Add these to green salads, cold salads or even eat them right out of the jar!


  • 2.5 cups Carrots (sliced)
  • 2% Brine
  • 1/4 tsp Pickling spices *optional
  • 1 Quart (filtered water)


  1. Make a 2% Brine using the water and the salt. In a measuring cup pour in the water, mix in the salt until dissolved.
  2. Rinse and then slice the carrots.
  3. Place carrots in jars
  4. Pour the brine over the carrots.
  5. You could add pickling spice if you like, or add nothing. They are tasty either way!
  6. Add glass weights to hold the carrots under the brine.
  7. Add the lid and airlock to your jar. Ferment for about 5-6 days

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Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 15Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 23mgCarbohydrates 4gFiber 1gSugar 1gProtein 0g

For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.

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How to Finish Simply Pickled Carrots

I am using Fermentools so I place the glass weight inside over top all of the contents. Pushing down and squishing everything together really well. Make sure to have enough brine so that all the vegetables are covered!

Place the rubber gasket on the underside of the stainless steel lid. Then place the rubber stopper in the hole.

Now, screw on the canning lid.

Now, put the airlock into the hold in the rubber stopper.

Store your ferment in a place away from light.

pickled carrots

Check Out The Salt Brine Calculator

Grab the little salt brine calculator perfect for the fridge, or get the one that has percentage suggestions for different vegetables. OR~! You can buy both! Best of all…now you can choose the color you like!

Print Brine Calculator With Veggies Print Both Salt Brine Calculators Print “Just Percentages” Brine Calculator

How Long to Ferment?

Make sure to store ferments away from light. A pantry is a great place to store them!

I fermented my carrots for about 5-6 days. Each ferment will differ because it’s all about the environment. Even with an airlock. Simply because one big factor is the temperature of the room. Cooler temps will slow down the ferment, and hotter temps will speed up the process. I believe it shouldn’t be any hotter than 75ºF.

I like to give my ferments a taste after about 3 or 4 days. Then depending on the taste I may taste day 5 or day 6 to see if they are ready yet.

When they’re ready, you can put in a stopper with no hole, or you can replace the lid with the original that comes with the jar, that has no hole in it, place the ring back on, and place it in the refrigerator.

Some people say that the taste gets better after it is refrigerated for about a week. This might be dependent on what you are fermenting, but I did notice one ferment that I did got much better after the initial week!

The colors changed a bit after fermenting. However, I can’t seem to find the photo! Gah!

The beautiful colors of the carrots end up changing a bit. They are a mix of orange and pink. Still very beautiful!

Macaroni Salad Recipe…

I promised that I would link over to a recipe for Macaroni salad using these fermented carrots! They are great in a cold salad.

More Fermenting Recipes

I’d love To Know what you think!… Leave me a comment!

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2 thoughts on “Pickled Carrots | How To Make Fermented Carrots”

    1. Hey Bonnie, For fermented foods, if you heat them up it destroys all the good bacteria. You’re best bet is to just find a recipe for simple canned carrots.

      However, if you have mason jars, and salt and maybe a cheesecloth (rubberband to hold it over the top) you can do a little fermenting that way with no special fermenting tools!

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