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5 spice pickled carrots


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Yield: 1 jar


Rating: Very easy but you may not have the Chinese Five Spice seasoning on hand.



2 pounds carrots – washed, peeled and sliced into sticks

2 ½ cups water

1 cup white distilled vinegar

2 tablespoons white sugar

1 tablespoon kosher salt

¼ teaspoon ground Chinese Five Spice seasoning ( ¼ teaspoon will be very mild, if you like things stronger – up it to ½ teaspoon)

1 clove of garlic





Place your water, vinegar, sugar, salt and Chinese Five Spice in a pot and bring to a boil under a medium flame. Once it boils, stir the liquid to make sure all the seasoning has dissolved.  Remove the pot from the fire and allow it to cool completely.


Take your carrots and garlic and place them into a clean glass jar with an air tight lid (like a Ball jar).  Pour the liquid into the jar and seal it.  Store it in your refrigerator for at least 5 days before opening – and the longer the better (some people do 2-3 weeks).  You can store in the fridge for up to 4 months.

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