This very easy refrigerator pickle recipe came to me from a friend of a friend who makes these pickled carrots as Christmas gifts each year. When I first heard about these pickles I didn’t think I would like them, but one taste changed my mind… they are delicious! The carrots will have picked up the flavors and be ready to eat after about two days.

2 pounds carrots (about 10 to 12, peeled)
1 1/2 cups crushed or pureed tomatoes
1 cup sugar
1/2 cup vegetable oil or olive oil
1 medium-sized sweet onion, finely chopped
1 large or 2 medium green peppers, finely chopped
1 teaspoon black pepper
1 teaspoon paprika
2 teaspoons spicy mustard
3/4 cup vinegar

Cut the carrots into small sticks or make “copper pennies” by cutting the carrots in slices. Cook in unsalted water until barely tender… DO NOT OVERCOOK. Mix all the other ingredients together in a glass casserole dish or large jar with a cover. Add the carrots to the mixture, making sure that every carrot stick is covered with liquid. Refrigerate for at least two days for the best flavor. We’ve never had any left long enough to test this out, but the recipe says the pickles will keep in the refrigerator for up to two weeks.

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Do you have to sterilize the jars in the same way as one would for canning?

Shirley (Choosing Voluntary Simplicity)

Terrye, I don’t sterilize jars for these pickled carrots because they’re not intended to be “kept”. I leave the pickles in the covered casserole dish I mix them in, and with my family, the pickles never last more than a few days. I don’t think sterilization is necessary (but never hurts) in this case because these pickles are not meant to be stored beyond a few days… the recipe said that the pickles will keep for up to two weeks in the refrigerator, and I don’t think the vinegar concentration is really high enough to preserve the carrots for a longer storage time.


I make a similar recipe and give them as as gifts to people I work with. They are well received and often requested. I cut the carrots in rounds and make the pennies and my recipe is much like your’s except I add garlic too.