Marinated Carrot Sticks

These easy marinated carrot sticks have been a favorite of mine since childhood. My aunt would make them for every family gathering and my cousin and I would fight over them.

Marinated carrot sticks in a mason jar.

They have become a staple in our house. Instead of chips, I eat these with a sandwich or just as a snack. We also have them on a crudite platter for family gatherings. We’re fancy, right?

Why You Will Love This Recipe

  • Crispy, crunchy, tangy carrots! Serve the chilled carrots as a side dish or just snack perfection.
  • There is no need to blanch the carrots.
  • You don’t have to mix the pickling liquid in a saucepan and bring it to a boil.
  • These marinated carrots are not quite quick-pickled. But they only take several hours up to overnight.

Ingredients for Marinated Carrot Sticks

This recipe uses very few ingredients that you probably already have in your kitchen.

  • Fresh carrots
  • Vegetable oil – Or canola oil.
  • White vinegar – You could also try apple cider vinegar.
  • Garlic powder, seasoned salt (Lawry’s), and salt
  • Fresh parsley – Or dried parsley.

Tips

  • Cut the carrots to the height of the jar you are using.
  • Your jar may not hold 8 carrots as listed in the recipe. Cut as many as you can squeeze into the jar.
  • Double, or triple this recipe! They don’t last long in our house.
  • I lay mine on its side in the refrigerator and rotate it occasionally.  
  • You can try using baby carrots but they will take longer to marinate because they are thicker in size.
  • You can add more carrots to the marinated as you eat them but they will not have as strong of a flavor.  I try this all the time and am always disappointed.

How to Make Raw Marinated Carrots

Carrot sticks placed into a mason jar.

Peel and wash raw carrots, and trim the ends off. Cut carrots into sticks.

Place them in the jar.  I just cut as many carrots as will fit in the particular jar I’m using.

Carrots and marinade in a mason jar.

Add the white vinegar, vegetable oil, garlic powder, seasoned salt, salt, and fresh parsley.

Place the lid on and give them a good shake to mix the seasonings. Refrigerate. The carrots take several hours to 24 hours to marinate.

You can leave the pickled carrots at room temperature but they will not be as crisp and crunchy.

Marinated Carrots in a mason jar.

I usually can’t keep my hands out of the jar and end up making them over and over.

FAQ

How do You Make Raw Carrots Taste Better?

You marinate them, of course! I promise this recipe will be the best snack you have ever served.

Storage

Store the marinated carrots in the refrigerator for up to 2 weeks.

More Delicious Recipes

Marinated carrot sticks in a mason jar.

Marinated Carrot Sticks Recipe

Crispy, crunchy, tangy carrots! Snack perfection.
4.80 from 5 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: carrots, marinated, pickled, raw, sticks
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Calories: 143kcal
Author: Leigh Harris

Ingredients
 

  • 8 medium Carrots peeled and cut into thin sticks
  • 3 T White vinegar
  • 3 T Vegetable or Canola Oil
  • 1/4 tsp Garlic Powder
  • 3/4 tsp Seasoned Salt
  • 1/4 tsp Salt
  • Minced fresh or dried parsley sprinkled on top optional

Instructions

  • Place carrots in a jar with a lid.
    8 medium Carrots peeled and cut into thin sticks
  • Mix in all of the above-listed ingredients.
    3 T White vinegar, 3 T Vegetable or Canola Oil, 1/4 tsp Garlic Powder, 3/4 tsp Seasoned Salt, 1/4 tsp Salt, Minced fresh or dried parsley sprinkled on top
  • Cover tightly, shake well and refrigerate. Turning occasionally.
  • Marinate for several hours to overnight. (overnight is the best option)

Notes

Cut the carrots to the height of the jar you are using.
Your jar may not hold 8 carrots as listed in the recipe. Cut as many as you can squeeze into the jar.
Storing – Store the marinated carrots in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition

Calories: 143kcal | Carbohydrates: 12g | Protein: 1g | Fat: 11g | Saturated Fat: 9g | Sodium: 666mg | Potassium: 390mg | Fiber: 3g | Sugar: 6g | Vitamin A: 20381IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg

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7 Comments

  1. I like the hot carrots, I just can’t get enough of them at the restaurant, you have inspired me to make some. Thank you. If you ever need inspiration I host blog dares. Thank you. I will tell you how they turn out.5 stars

  2. I’ve never thought to try marinaded carrots as a snack. Do they go soggy as I’m not sure I’d be keen on soggy, chilled carrots?

    I have a link up called Life Loving Linkie and it would be awesome if you stopped by and linked up at some point? I think your posts would go down really well.

    Sally @ Life Loving

  3. Oh this sounds fantastic and something easy I could do too. I am not the best chef although I love to take photos of food I need all the help in the kitchen I can get. lol Thank you for stopping by LTM and linking up to SWM. I hope to see you again tomorrow for another great round of #sharewithme5 stars

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