Total Time
Prep 20 mins
Cook 15 mins

This is a family recipe, I can't remember a time when they weren't at the table. The longer they marinate the better they are. I suggest adjusting the seasonings or changing them to your taste.

Ingredients Nutrition


  1. Cut carrots into strips.
  2. Cook in 1 inch of boiling water with 2 teaspoons salt until crisp-tender (about 10 minutes).
  3. Drain Well.
  4. COmbine remaining ingredients.
  5. Pour over carrots and refrigerate at least 1 hour or over night.
  6. Serve cold.


Most Helpful

My oldest son and I really liked these...the other family members weren't impressed. Although my 14 year old did try them. I love carrots to begin with so that may have helped. Very good.

Cooking Mom of 7 January 01, 2009

One of my PAC picks Spring 2007. I didn't find these pickled carrots as pickled as I would have liked them to be. I used a baby Vidalia onion in place of the green onion but that shouldn't have affected the recipe all that much. I found they tasted strongly of olive oil and when I make these again I'll tip the scales on the vinegar side. Thanks, bmxmomto4, this was a good choice for me and I'll be making more of these.

Julie B's Hive April 25, 2007

My husband and I loved these. I added extra garlic though which made them very strong. My Mother didn't like them because of that. I guess it depends on how much you like the different strong flavors. Thank you for the recipe.

Engrossed December 06, 2006

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