Vegan food blog from Hamburg
Vegan recipes

Pickled carrots

Make sourdough bread yourself - check! Make kombucha yourself - check! Fermenting vegetables - still open...For a few years now I have become quite a fan of fermented foods. At the latest when I started to deal more with the topic of intestinal health, it's hard to get around it. It's a good thing that the products often taste really good, too. Sauerkraut, kimchi and much more is on my to do list. For all those who (also) do not yet really dare to do so, I have here and today a beginner-safe recipe. With only a few ingredients you can prepare these vegan pickled carrots. Who is in?

The ingredients are very clear, because in addition to carrots, we only need vinegar - such as apple cider vinegar or white wine vinegar, water, salt and sweetness. First, peel the carrots and cut them into thin strips about the length of a finger. The thinner you slice them, the softer the carrots will be after pickling. But they will and should always have some bite. These then go into a jar with a lid, while the rest of the ingredients join in a pot. Stirring, we boil them until the salt is completely dissolved. We then pour this hot liquid over the carrots in the jar and set the whole thing aside for now - or in the refrigerator overnight after it has cooled. This makes the taste even more intense.

Tada! These pickled carrots are wonderful for topping Asian dishes, bowls, salads, or just as a snack in between meals. By the way, the recipe also works wonderfully with onions. Everything else I would have to try out myself first. I will keep you posted!




Amount for servings

  • 200 g carrots (peeled)
  • 120 ml vinegar
  • 120 ml water
  • 1 tsp salt
  • 2 tablespoons maple syrup



  1. Peel the carrots and cut lengthwise into very thin strips about 5 cm long.
  2. Then put in a jar with a lid.
  3. Now mix the vinegar with water, salt and maple syrup in a pot.
  4. Put the pot on the stove and heat the whole thing, stirring, until the liquid is hot and the salt has dissolved.
  5. Then pour the mixture into the jar over the carrots.
  6. Press the whole thing down a bit with a spoon and let it steep preferably overnight. However, the pickled carrots can also be used after about 30 minutes.
  7. Tips
    • The carrots will keep in the vinegar mixture for at least a week in the refrigerator.
    • As a topping they go ideally with the vegan Asian noodles.

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