Easy Pickled Carrots

  • Prep Time:
    25 minutes

  • Cook Time:
    10 minutes

  • Yield:
    2 pints


  • 1 1/2 pounds carrots peeled and cut into sticks
  • 3/4 cup R.W. Knudsen Family® Organic Carrot Juice Blend
  • 3/4 cup cider vinegar
  • 2/3 cup sugar
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon finely chopped gingerroot
  • 1/4 teaspoon ground turmeric
  • 3/4 teaspoon salt
  • 1/4 cup thin onion wedges
  • 1 jalapeno peppers, sliced
  • 2 garlic cloves, peeled, halved


  1. FILL medium saucepan about half-full of water. Bring to a boil over high heat. Add carrots. Simmer 4 to 5 minutes or until crisp-tender. Drain.
  2. COMBINE carrot juice, vinegar, sugar, mustard seed, ginger, turmeric and salt in medium saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 2 minutes, stirring occasionally.
  3. FILL each of 2 pint-size canning jars tightly with carrots, onion, jalapeno and garlic pieces. Carefully pour hot liquid into jars, to within 1/4-inch of top. Cool completely. Seal jars with lids. Chill at least 3 days to allow flavor to develop. Store in refrigerator for up to 2 weeks.
  4. After the pickled carrots are eaten, the remaining pickling liquid can added to sauteed vegetables, smoothies, beverages, salad dressing, marinades and more.

Nutritional Information

*Percent Daily Values are based on a 2,000 calorie diet.

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