Fermented Carrot Pickles

Fermented Carrot Pickles

My fermented carrot pickles are one of the easiest ways to start eating fermented foods! The natural sweetness in carrots helps to mellow the acidity and tangy-sour flavor that occurs during the fermentation process which helps people who are new to eating fermented vegetables really enjoy them.


Growing up in Ohio we had a lot of really wonderful delicatessen’s that served homemade pickles. I loved going to these deli’s so I could enjoy all the different varieties of their pickles, ranging from garlicky to briny salty and hot. I also adored the fabulous crunch of these deli pickles.


If you are a carrot or pickle lover this recipe will quickly become one of your new favorites. The cucumber brine, sea salt, and organic pickling spice come together to provide the familiar pickle flavor that pickle lovers crave. Once you combine this cucumber brine with the organic carrots you get a unique healing foods pickle that has a fantastic crunch and delicious flavor that goes well with a variety of different foods.


I like making carrot pickles with different varieties of heirloom carrot from the farmers market but for this recipe I decided to use organic baby carrots because they are easy to find at your local grocery store and you don’t need to cut them into smaller pieces which makes the recipe super easy to make. If you can find red or purple heirloom carrots in your area please try this recipe with them because it is so good with these varieties.


If you are not familiar with fermenting or eating fermented foods I will give you some information on why you need to include these foods into your daily diet for vibrant health.


The ancient art of making lacto-fermented or cultured foods was used to preserve fresh foods and beverages before refrigeration, canning, and freezing was available. The Greeks explained the transformation of food that occurs with fermentation as “alchemy.” Some good examples of fermented foods and beverages include raw sauerkraut, kimchi, soy sauce, miso, wine, kefir, cheese, and yogurt.


Lactobacilli are naturally occurring lactic acid bacteria that are present on vegetables and fruits. This bacteria is high in natural enzymes and are responsible for turning the starches and sugars in foods into lactic acid that preserves food and enhances its nutrients.


This lactic acid bacteria also promotes the growth of beneficial bacteria in our intestines. Fermentation makes foods easier to digest and eating them on a regular basis will help heal your digestive system and strengthen your immune system. If you want more information on the health benefits of eating fermented foods check out my post.


Fermenting foods requires the right starter, time, and temperature to be successful. For vegetables and fruits, fermenting at room temperature is best and the timing can take from 2 days to weeks depending on what foods you’re fermenting and if you choose to ferment with sea salt, whey, or vegetable culture starters. My carrot pickles take 5 days to ferment to my taste but you can go longer if you like a more sour tangy pickle.



Have you eaten fermented foods before and what are your favorites? Please contribute to the conversation by leaving a comment.


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Fermented Carrot Pickles

Raw Vegan, Paleo, Gluten-Free, Dairy-Free

Makes 2 quarts

2 lb. organic baby carrots or regular carrots cut into sticks

2 organic Persian cucumbers-you can peel them or leave the skin on

3 cups filtered or spring water*

4 teaspoons Himalayan pink salt or 1 packet vegetable culture starter

1 tablespoon organic salt-free pickling spice

2-1 quart clean Mason jars with lids

2- small clean glass jars that fit inside mason jar



1. Rinse cucumbers thoroughly and pat dry with a clean paper towel. Divide carrots into the two mason jars evenly and set aside while you make the brine.

2. Put water, pink salt, and cucumbers in the blender and blend until smooth.

3. Stir pickling spice into cucumber brine and pour on top of carrots in jars making sure brine covers carrots by at least 2 inches. Leave at least 1 inch of space above the brine and below the top of the jar to allow for fermentation expansion. Place a weight on top of the carrots to keep them submerged (I use a glass weight, small drinking glass or small glass jar).

4. Screw lid on top of carrots and store at room temperature for 5 days. I like to place my carrots in a small box and cover them with a towel. I put them in the coolest place in my house during hot weather so they don’t ferment too quickly.

5. After fermentation open lid carefully, remove glass jar, and check the carrots. The carrots should still be a vibrant orange color and should smell like cucumbers and spice. Taste one of the carrot pickles and if you like the flavor place them in the refrigerator to slow down the fermentation process. Carrot pickles will stay fresh for months if they last that long!


*Never use tap water the chlorine will prevent your vegetables from fermenting.

This post shared on Fight Back Friday, Keep It Real Thursday, Allergy Free Wednesdays, Fat Tuesday, Fit and Fabulous Fridays



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  1. I’ve only fermented a few things like carrot chutney and apple chutney. I love pickled carrots and could eat them as a snack their so delicious. Love this. I give this a try.
    France recently posted..Keep It Real Thursday – Chocolate Macaroons, Elderberry Syrup & Much More!My Profile

    • Shelley Alexander says:

      Hi France, Carrots are one of my favorite vegetables and fermenting them like pickles sounded like a good idea. Once I tried the results I was hooked! I hope you enjoy my recipe. This recipe is also good if you add a hot pepper or garlic to it.

  2. I would never have thought of pickling carrots. I live in southern California and I have had plenty of hot carrots for appetizers in Mexican restaurants, but never pickled ones.

    I have to say, Shelley, that I honestly never thought of eating most of the foods you present on your site, but you present them so elegantly and your recipes are so simple compared to what you get as a result of the preparation, that I have changed what I eat considerably because of your blog.

    And much to the better. 🙂
    Michael recently posted..EFT Abundance TappingMy Profile

    • Shelley Alexander says:

      Hi Michael, Thanks so much for the the wonderful comments on my recipes and I’m truly grateful for your support! The main reason I started this blog was to show everyone how easy and delicious healing whole foods can be so that more people will make better food choices. I’m so happy that you have changed what your eating because of my blog!

  3. I think pickles in general have always been a favorite. My grandmother would sometimes pickle carrots too and they were great on the sour side. I probably should try doing it myself since I do miss hers.
    Nile recently posted..WordPress Video: The WordPress Comment SystemMy Profile

    • Shelley Alexander says:

      Hi Nile, Pickles are one of my favorites too. Once you make this recipe you will see how easy it is to make fermented foods that taste great and are so healing to your body.

  4. Hi Shelley

    Wow, these look so delicious! I am constantly looking to get more good fermented foods into my diet, and have not moved past yogurt, saurkraut, and kombucha tea.
    These look like the taste is controllable as well, so if you like a milder taste you could put less salt etc.
    Thanks for the yummy!
    Laura Morris recently posted..Sisterhood of The World Bloggers AwardMy Profile

    • Shelley Alexander says:

      Thanks Laura! You can also make a no or low sodium version if use a vegetable culture starter. It’s up to you.

  5. I just made this this morning and they are fermenting on my counter as we speak!
    Heather recently posted..Gluten Free Pumpkin DonutsMy Profile

  6. Hi Shelley
    I’ve never heard of picked carrots either .Living in the UK at certain times of the year we have a glut of carrots so I’ll have to give your recipe a try. The first time I’ve seen black carrots too: Interesting photo!
    Anne Perez recently posted..Track and Measure Your Results with Google AnalyticsMy Profile

    • Shelley Alexander says:

      Hi Anne, Fermented carrots are a great way to get healing probiotics into your diet. Adding the pickling spice and cucumber gives the carrot the familar flavor of a pickle with a slight twist. You have to try the recipe.

  7. I luv how they look when they are cut
    I love pickles but I rarely eat them
    Thanks for the interesting post.
    farouk recently posted..How to use words to motivate people in difficult timesMy Profile

  8. Alyssa Faith

    Is it possible to make this recipe with just carrots and not the persian cucumbers?

    • Shelley Alexander says:

      Hi Alyssa, You absolutely can make it without the cucumbers. I like the flavor they add but celery would be great or you can just use the pickling spice.

  9. I’m looking forward to trying your recipe, but have a question. Is whey unnecessary since the recipe calls for pickling spices?

    I’m a new fan of cultured foods. The only fermented veggies I’ve made thus far are carrots (without the pickling spices) and I used a tablespoon of sea salt and a tablespoon of whey for each quart. For flavoring I added garlic and dill.

    Thank you for sharing such wonderful recipes and information.

    • Shelley Alexander says:

      Hi Rita, I used a organic pickling spice that is salt free and Himalayan pink salt only in this recipe. If you use whey you can cut back on the amount of sea salt used. You can also use a cultured vegetable starter with just the pickling spice and no salt at all for another version but they will not be as crunchy. Click on the vegetable culture starter link above to find good sources. Please stop by again and let me know how you liked the recipe if you make it.

  10. Thanks for the idea, for the easy-to-follow recipe and for creating a blog that is a visual delight! I can’t wait to try them. 🙂
    Angela Allen recently posted..Why I Gave Up On Windows 8My Profile

    • Shelley Alexander says:

      Wow, Thanks for the fantastic feedback Angela! I hope you enjoy the recipe and I appreciate you visiting my blog.

  11. Must it be a “Persian” cuke or is that a taste preference? We don’t have “Persian” cukes only regular, run of the mill organic cukes. Can I use that instead?

  12. Tried this and it came out very bitter. I just used regular cucumbers. Is that why?

  13. Devon Clothier says:

    Hi…I tried this out as I love fermented foods but haven’t made them myself and well, my carrots are slimy. Is that normal? There was a bit of slimy layer of cucumber/brine on top but it doesn’t smell “off”. Would appreciate your input! Thanks!

  14. Devon Clothier says:

    Ok- I will look into ordering it…I don’t have weights to hold the ferment under the brine so I am thinking that was part of the problem. I tried sauerkraut but got mold there, too. I was thinking it’d be best to get the glass weights. Some people have commented on using a boiled rock but others said it might leech lead- any thoughts on this? Thanks!

  15. Can you use this recipe with other veggies? Anyone else tried?? I was thinking green beans. Dill green beans are a huge hit in my house, kids love em…could maybe ferment them and feed them good food at the same time??

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