• Skip to main content
  • Skip to primary sidebar
May I Have That Recipe?
menu icon
go to homepage
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Cookbook
  • About
  • Contact Us
×
You are here: Home » Spices and condiments

Pickled Carrots and Fennel

Mar 2, 2021 -May contain affiliate links

171 shares
  • 13
Jump to Recipe·Print Recipe·Leave a Review
pouring pickling liquid on top of a jar of sliced carrots and fennel

Pickled Carrots and Fennel is an easy, quick, tangy snack. It’s a little bit spicy, crunchy, and flavorful! Add them to sandwiches, tacos, and green salads, or just enjoy them as a healthy, low-calorie snack.

A white and blue bowl filled with pickled carrots and fennel with a jar with the same pickled veggies in the background

Our dad is an absolute pickle fanatic. He loves to sit in front of the TV watching the news with a drink, a bowl of pistachios, and a plate of homemade pickles. Yes, I said homemade! 

We never had store-bought pickles in our house growing up. Our mom and dad pickled all of their own veggies, and whenever they come to visit us, they make some for us! Being the curious foodies that we are, we knew we had to give it a try, but we are using a quick pickling method, instead.

Have you ever pickled your own veggies? It’s one of those things that’s so easy to do but not many people realize it. That means your friends and family will be totally impressed! We love it when that happens!

Ingredients to make pickled carrots and fennel labeled

Vegetables to Pickle at Home

For this recipe we pickled carrots, but you can use this same process on almost any of your favorite vegetables. Some absolutely delicious options:

  • Cucumbers
  • Radishes
  • Eggplant
  • Cauliflower
  • Beets
  • Cabbage
  • Onions

How to Make Quick Pickled Carrots

Mix, pour, and leave it alone! It’s really that simple. We combined grated ginger, garlic, rice vinegar, apple cider vinegar, salt, and water before pouring it over the carrots and fennel. Refrigerate them for at least 24 hours before devouring. Putting the carrots right into the refrigerator helps to create a crunchy pickled carrot while letting them sit at room temperature for a bit before chilling them softens the carrots a bit.

Spicy Pickled Carrots

If you want an extra kick of spice (which we always do!), sprinkle in red pepper flakes. You could also add jalapenos to your jar! Once you make basic pickled carrots and fennel you won’t be able to resist playing around with different flavors and combinations.

pouring pickling liquid on top of a jar of sliced carrots and fennel
Hot pepper flakes on top of jar of pickled carrots and fennel

Pickled Fennel

Fennel isn’t as popular as it probably should be (if you have been following us for a while, you already know that we love fennel). Most people associate it with a strong, anise taste that not everyone enjoys. When it’s broken down a bit though, fennel loses its assertive licorice taste and becomes sweeter and so delicious. The process of pickling adds sweetness and acidity and helps bring out a fresh flavor that we love.

What to Serve with Pickled Carrots

If you’ve never tried pickled fennel or carrots, you might be thinking “Wait...how do I serve these?!” The simplest answer is to serve them as a snack. We’ll eat them straight out of the jar for a spicy, crunchy, tangy treat! They’re also delicious…

  • On tacos
  • As a salad topping...or even a salad base with some feta and a drizzle of oil!
  • In sandwiches
  • As part of a cheese board or an appetizer table
  • Falafel

More Pickle Recipes You'll Love

  • Pickled Onions
  • Pickled Daikon Radish
  • Pink Pickled Turnips
closed jar of pickled carrots and fennel

Other Fennel Recipes

  • Braised Fennel With Apricots & Figs
  • Stuffed Eggplant With Fennel & White Beans
  • Persimmon Fennel Salad
  • Fennel, Blood Orange & Hazelnut Salad
  • Fennel and Chickpea Stew
  • Warm Roasted Fennel Salad for Two

Other Carrot Recipes

  • Moroccan Carrot Salad
  • Roasted Rainbow Carrots
  • Carrot and Raisins Quinoa
  • Carrot Coconut Ginger Soup
  • Coconut Ginger Carrot Rice
  • Morning Glory Muffins
  • Carrot and Raisin Rice

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white and blue bowl filled with pickled carrots and fennel with a jar with the same pickled veggies in the background

Pickled Carrots and Fennel


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Vicky and Ruth
  • Total Time: 10 mins
  • Yield: 4 cups 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Pickled Carrots and Fennel is an easy, quick, tangy snack. It’s a little bit spicy, crunchy, and flavorful! Add them to sandwiches, tacos, green salads, or just enjoy them as a healthy, low-calorie snack.


Ingredients

Scale
  • 1 large fennel bulb, sliced
  • 3 large carrots, sliced
  • 2 tbsp grated ginger (about 1.5" piece)
  • 1 tbsp chopped garlic (optional)
  • 2 cups boiling water
  • ½ cup seasoned rice vinegar or ½ of white or apple cider vinegar with 1 tablespoon of sugar
  • ½ cup apple cider vinegar
  • 1 tsp red pepper flakes or Aleppo Pepper or to taste (optional)
  • 1 tsp salt

Instructions

  1. Place the carrots and fennel in a large glass jar or in a 4 cup mason jar
  2.  In a large heat-proof container, dissolve the sugar (if using) and salt in the boiling water, then add the vinegars and ginger. Pour over the fennel and carrots until the jar is completely filled. Add the hot red pepper flakes
  3. Close the jar tightly, shake so everything is combined  and refrigerate for 2 hours or longer
  • Prep Time: 10 mins
  • Category: Condiments
  • Method: Pickled
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: ¼ cup
  • Calories: 16
  • Sugar: 2
  • Sodium: 162
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 3.5
  • Fiber: .9
  • Protein: .4
  • Cholesterol: 0

Did you make this recipe?

Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric

DID YOU LIKE OUR PICKLED CARROTS RECIPE?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

This post was originally published in February 28, 2014. We have included more useful information, images to make it easier to enjoy this recipe.

More Spices and condiments

  • Close up view of a glass container with Dukkah
    Dukkah Recipe - Egyptian Nut, Seed, and Spice Seasoning Blend
  • CLose up view of a glass bowl with pink turnip pickles
    Pickled Turnips - Middle Eastern Pink Pickles
  • Close up view of a small bowl wirh pickled daikon and carrots
    Pickled Daikon Radish - Quick and Easy Recipe
  • Close up of two jars filled with preserved lemons
    Preserved Lemons

NEVER MISS A RECIPE!

Subscribe to receive our latest recipes right in your inbox

Reader Interactions

Comments

  1. Shashi @ http://runninsrilankan.com

    February 28, 2014 at 1:56 pm

    Your dad sounds like a pickling genius! Thanks for sharing the story that inspired these pickled carrots and fennel.

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:10 pm

      Thank you, yep, if it can be pickled he will do it!

      Reply
      • vicki levin

        August 11, 2016 at 7:57 pm

        Aloha from the tropics,
        Have you actually 'hot bathed' this recipe so it can be put up in stores for some time later? I only hot bath my veges and happen to have some fennel from the garden...so was going to try that..but wondered how the kale would come out-? Thoughts?
        Aloha e,
        Vicki

        Reply
        • Vicky & Ruth

          September 01, 2016 at 8:42 pm

          Aloha Vicki,you can definitely use hot water in this recipes, we are not sure what will happen with kale when using hit water, it may become too soggy to be a pickle.

          Reply
  2. C. Brown

    February 28, 2014 at 2:49 pm

    I am curious to know how to prep kale for pickling. Is it sliced like cabbage for sauerkraut or left in it's entirety for, I don't know, use on a corned beef sandwich?

    Reply
    • Vicky & Ruth

      February 28, 2014 at 3:24 pm

      We actually tried it with bagged washed and chopped kale and it worked really well. It was delicious!

      Reply
  3. Davida @ The Healthy Maven

    March 02, 2014 at 5:35 pm

    I absolutely love pickling but don't do it nearly enough! I'm actually signed up for a pickling class in the spring and I can't wait 🙂

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:10 pm

      That is so cool, we love going to cooking classes to learn new things.

      Reply
  4. Chanie@BusyInBrooklyn

    March 03, 2014 at 12:08 am

    This looks like a great healthy recipe to nosh on - I love that there's no sugar in it.

    By the way, your recipe says "Pickled Fennek & Carrots" 🙂

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:09 pm

      Thanks, we don't really like sweet pickles

      Reply
  5. Hindy

    March 03, 2014 at 10:50 am

    I love pickling vegetables but I've never done fennel before. I must get to this soon. Looks delicious!

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:08 pm

      Thank you Hindy!

      Reply
  6. Mike @TheIronYou

    March 03, 2014 at 11:27 am

    Pickled fennel...never had it before, but sounds amazing!!!!

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:08 pm

      It is great, give it a try!

      Reply
  7. Consuelo @ Honey & Figs

    March 04, 2014 at 9:17 am

    I love pickles too! And surprisingly enough, so does my little brother, who is the pickiest eater ever haha.
    These look wonderful! xx

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:07 pm

      Must be the salty and tangy flavor...

      Reply
  8. Shelley @ Two Healthy Kitchens

    March 04, 2014 at 12:24 pm

    Oh, I just love this! So simple - I've gotta try pickling some of my own veggies! My favorite Mediterranean restaurant has the most sensational pickled turnips - I'd really love to make my own, and I guess now I have just the inspiration I need to give that a try! Fennel? Awesome idea! And hey - your suggestion of kale?? I'm totally intrigued! Love this post, ladies! 😀 Pinning ASAP!

    Reply
    • Vicky & Ruth

      March 04, 2014 at 1:07 pm

      We love pickled turnips, they are awesome Our Dad also makes pickled turnips and he adds some a beet so they turn pink.

      Reply
  9. Couldn't Be Parve

    March 05, 2014 at 2:43 am

    Yum! I love pickled vegetables!

    Reply
  10. Billy

    November 28, 2017 at 3:35 pm

    I love this recipe! It looks delicious. I really love making pickled vegetables at home, and I have been compiling some recipes of pickled vegetables for later. Thank you for sharing!

    Reply
    • Vicky & Ruth

      November 28, 2017 at 4:47 pm

      Thank you so much, it means a lot coming from you. We are huge fans of your pickles.

      Reply
  11. ReaderRita

    March 08, 2022 at 3:05 pm

    I have a question (okay, several questions): I harbor a soul-level loathing (!) of unnaturally sweet pickled things. I notice that this recipe calls for more sugar than salt- does that amount of sugar make these come out more sweet or simply tangy? If it does make them sweeter, does it need to be that way?
    I guess it boils down (non-quick pickle joke? haha) to a question I have about pickled things in general: is sugar necessary for the pickling science to happen, or would it be possible for me to decrease or eliminate sugar and/or add more salt or vinegar instead? (or???)
    Also, pertaining to this recipe in particular, if I don't have Seasoned Rice Wine Vinegar (that sweet thing again), may I use Natural Rice Wine Vinegar instead? The combo of the naturally sweet carrots and fennel sound SO good I really want to make these, but want to aim for more savory than sweet on the brine. If the sugar is necessary or merely makes them tangy, I'll go for it- but I don't want to waste food, so I thought I'd ask...

    Reply
    • Vicky and Ruth

      March 09, 2022 at 11:40 pm

      Hi, thank you for your question. These pickles are not sweet. You don't need to add sugar to pickles if you don't like it. We used it simply to balance the acidity and the salt in the recipe, but you can totally skip it. I would not add any more vinegar or salt when omitting the sugar and you can use Natural Rice Vinegar instead of seasoned. Please let us know if you have any more questions and we would love to hear how you like the pickles, if you decide to make them.

      Reply
  12. Leah

    March 08, 2022 at 5:14 pm

    you say add sugar if using but you dont say how much sugar to use. please advise . thanks

    Reply
    • Vicky and Ruth

      March 09, 2022 at 11:35 pm

      The recipe calls for 1 tbsp of sugar, but you can use more or less to taste

      Reply
  13. Leah

    March 08, 2022 at 5:17 pm

    also can i use reg vinegar in place of apple cider vinegar

    Reply
    • Vicky and Ruth

      March 09, 2022 at 11:35 pm

      Yes!

      Reply
  14. Leah

    March 09, 2022 at 3:05 pm

    you say dissolve sugar if using but you do not say how much sugar to use and if we dont like apple cider vinegar can we use regular vinegar thanks

    Reply
    • Vicky and Ruth

      March 09, 2022 at 11:31 pm

      Hi Leah, you can use 1/2 cup seasoned rice vinegar or 1/2 of white OR apple cider vinegar with 1 tbsp of sugar. If you don't like apple cider vinegar you can use white or wine vinegar.

      Reply
  15. Leah

    March 10, 2022 at 5:27 pm

    thanks vicki and ruth i just have a few more questions. do you pour the vinegars and ginger in the hot boiling water immediately or let it cool a little. also 2 c water and 1 cup vinegar is 3 cups but when i tried to pour it over the carrots and fennel all the liquid did not fit because of the vegetables maybe only two cups of liquid fit is this okay that not all the liquid fit. thanks so much for your help

    Reply
    • Vicky and Ruth

      March 13, 2022 at 9:48 pm

      We pour the vinegar and ginger into the hot water. We don't let it cool. You could use a bigger jar, or not use all the liquid.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

pouring pickling liquid on top of a jar of sliced carrots and fennel
Picture of Vicky and Ruth creators of May I Have That Recipe

Welcome!

We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

More about us

Popular

  • Overhead view of a baking sheet with baked parmesan topped with thinly sliced zucchini
    Baked Parmesan Zucchini
  • Collage of lentil recipes pictures
    15 Lentil Recipes You'll Love
  • bird's eye view of a bow with vegan sour cream
    Cashew Cream - A Magical Vegan Sauce
  • three bowl of turmeric zucchini cauliflower soup
    Vegan Cauliflower Soup Recipe with Coconut Milk, Turmeric and Zucchini

Seasonal

  • Close up view of a bowl of cauliflower soup
    Vegan Cauliflower Soup With Saffron and Sumac Oil
  • A photo collage of best soup recipes
    33 Vegan Soup Recipes
  • a plate of dates stuffed with goat cheese topped with crushed pistachios
    Stuffed Dates with Goat Cheese
  • Apple potato latkes with Silan tahini sauce on a green wood surface
    Potato Latke Recipe with Apples

Footer

pouring pickling liquid on top of a jar of sliced carrots and fennel
Close up view of a bowl filed with vegan meatballs, sauce and veggies

join us!

Subscribe for emails and updates!

Stay updated on latest recipes!

    Built with ConvertKit
    • Privacy Policy
    • Contact
    • About
    • ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no extra cost to you

    Copyright © 2012-2025 May I Have That Recipe LLC - Powered by Feast+