Pickled Purple Carrots and Onions

Pickled Purple Carrots and Onions
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Quick pickle carrots and onions for a great accompaniment for everything – grilled meat, burgers, tacos, even a cheeseboard or charcuterie plate.


  • 1 lb purple carrots, peeled and cut into 1/4" thick slices
  • 1 medium red onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1 cup apple cider vinegar
  • 1 cup water
  • 2 Tbsp sugar
  • 1 Tbsp kosher salt
  • ½ tsp. crushed red pepper flakes


  1. Place carrots, onions and garlic in a large bowl; set aside.
  2. In a medium sauce pan over high heat combine vinegar, water, sugar, salt and pepper flakes. Bring to a boil; remove from the heat and pour over vegetables, covering completely.
  3. Allow to cool to room temperature. Transfer to jars or covered containers for storage. Pickles can be enjoyed after a few hours of pickling but flavors continue to develop with storage.
  4. Store refrigerated for up to 1 month.
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