You're going to love this pickled rainbow carrot recipe!

Make some beautiful and tasty rainbow carrot refrigerator pickles with this easy quick pickle recipe
Last weekend I picked up my Bountiful Baskets order which included a 25 pound bag of rainbow carrots.  If you can't imagine how much 25 pounds of carrots is, it was like picking up my 3 year old little boy in both size and weight.  That's a lot of rainbow carrots.... what to do with so many carrots? Besides just enjoying them raw as a snack, we have been roasting them and putting them in salads.  I even gave away a few pounds to my aunt. It looked like I hardly put a dent in this huge bag of carrots.  So what else could I do with so many rainbow carrots? I decided to try out a quick pickle recipe and make rainbow carrot pickles!
I'm surprised it took me so long to think of making rainbow carrot pickles.  I LOVE pickles.  Well, maybe it's more like I'm obsessed with pickles.  I have done multiple school projects and papers on pickling, and even had my college e-mail address with "pickles" in the title. When I was a little kid, I could go through a whole jar of pickles in a day, including drinking the juice.

After figuring out that I was going to make pickles, I went to the store to buy some canning equipment, and spent a couple of days researching how to make rainbow carrot pickles.

 I had no idea that canning was so complicated and precise!  I must admit that I got a little intimidated with the idea of actually canning carrots.  So, I decided to go with a quick pickle recipe and the refrigerator method for now (even though I'm determined to do some canning in the very near future.)

Here is a picture of the rainbow carrots I used for the pickles.

I washed and peeled the carrots, then washed them again.

Here is what the inside of the purple rainbow carrots looks like.

I cut each carrot so that they would each be the same length - and I wanted them to be long enough to go in my quart sized Ball jars.  I quartered each one lengthwise.  Then it was time to boil the carrots for 3 minutes.

Once 3 minutes were up, I rinsed the carrots under water.

I had already sterilized the jars at this point, so they were ready for the ingredients.  I added 2 tablespoons of pickling spice to each jar.

Then it was time for the rainbow carrots.

Lastly, I added my pickling liquid.  I combined 4 cups of water, 2 cups of white wine vinegar (distilled vinegar is fine too), 2 teaspoons of salt, and 6 teaspoons of sugar, and brought the mixture to a boil.  I then poured the liquid into the jars using a measuring cup with a spout.

I put the lids on the jars and allowed them to COOL COMPLETELY before placing them in the refrigerator.

The rainbow carrot pickles are best after 48 hours.  I have also made a different version where instead of using pickling spice, I used 2 teaspoons of coriander seeds, a clove of garlic, and a sprig of fresh dill.  I also left out the sugar.  These pickled carrots taste similar to a dill pickle and are delicious.

Like I said, I spent a few days researching how to do this.  After reading several articles and posts, I see that the pickles are good in the refrigerator anywhere from 10 days to 3 months!  Hopefully you'll be like my family and love the rainbow carrot pickles so much, that they'll be gone before you need to worry about spoilage.

Rainbow Carrot Refrigerator Pickles


  • 2 quart sized jars
  • 2 pounds of rainbow carrots (or regular carrots)
  • 2 teaspoons pickling spice
  • 4 cups water
  • 2 cups white wine vinegar (or distilled vinegar)
  • 2 teaspoons salt
  • 6 teaspoons sugar


  1. Wash, peel, rewash, and quarter the carrots.
  2. Bring a pot of water to boil.  Boil the carrots for 3 minutes.
  3. Rinse the carrots under cold water.
  4. Add pickling spice and cooled carrots to sterilized jars.
  5. Bring water, vinegar, salt, and sugar to a boil.
  6. Pour pickling liquid into each jar, filling until there is about 1/2 inch of space left in the jar.
  7. Cover the jars and allow to COOL COMPLETELY on the counter before placing in the refrigerator.
  8. Best enjoyed after 48 hours.
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5 comments on “Rainbow Carrot Refrigerator Pickles”

  1. Oh love this recipe! We grew some rainbow carrots last year in the garden and the purple ones are fun 🙂 These carrot refrigerator pickles sound awesome and I can't wait to crunch a few!

  2. I am confused too.I have never canned or pickled before, but this year I have a bountiful garden and want to try refrigerator pickles.
    How do I know which recipe to believe, 1 week or 3 mths etc?
    They all seem to have the same ingrediients and processing.
    Best wishes to all

  3. This looks great. How long will they last once jarred, unopened and in a cool place like the fridge

    • Hi Angelina! I’m not sure. Since these are refrigerator pickles and don’t go through the regular canning process I’ve read that they can stay fresh anywhere from 2 weeks to 3 months. I personally only keep them in my refrigerator for 3 weeks – if they last that long!

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