These easy marinated carrot sticks have been a favorite of mine since childhood. Crispy, crunchy, fresh raw marinated carrots.
Why You Will Love This Recipe
My aunt would make them for every family gathering and my cousin and I would fight over them.
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 crudité platter for family gatherings. We’re fancy, right?
- Crispy, crunchy, tangy cold marinated 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 or simmer.
- These marinated carrots are not quite quick-pickled carrots. They are like refrigerator-pickled carrots. But they only take several hours up to overnight.
Ingredients for Raw Marinated Carrots
This recipe uses very few ingredients, which you probably already have in your kitchen.
- Fresh carrots – Use large whole carrots and slice them into sticks.
- Vegetable oil – Be sure to use a light neutral oil.
- White vinegar – You could also try apple cider vinegar.
- Seasonings – Garlic powder, seasoned salt (Lawry’s), fresh parsley, and salt. You can substitute dried parsley for fresh parsley. Add some black pepper or even red pepper flakes if desired.
How to Make Marinated Carrot Sticks
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.
Add the white vinegar, 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.
I usually can’t keep my hands out of the jar and end up making them over and over.
- Use a wide-mouth mason jar. It’s easier to pack and fill and also easier to pick out to eat.
- 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 marinade as you eat them but they will not have as strong of a flavor. I try this all the time and am always disappointed.
You marinate them, of course! I promise this recipe will be the best snack you have ever served.
Store the marinated carrots in an airtight jar in the refrigerator for up to 2 weeks.
More Fresh Vegetable Recipes
Marinated Carrot Sticks Recipe
- 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
- 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)