Dec 01 2014

Spicy Fermented Carrot Sticks Recipe

Spicy Fermented Carrots Sticks Recipe

Can you ferment carrots? Of course you can! I’ve seen several recipes for fermented carrots and finally decided to try it.

I wasn’t sure exactly what to expect when these would be finished but I can tell you it’s worth trying if you like pickles. I like spicy and I also like dill so I figured I’d try out Pickle Me Too’s Spicy Dilly Carrot Sticks and altered it just slightly.

The result is a great tangy, spicy, and also garlicy brine that lends a wonderful flavor to crispy carrots sticks. Since you’re not cooking these carrots, the texture remains fairly firm and still has that lovely crunch of a what you’d expect from lacto-fermented carrots. Even the sweetness of the carrot is still slightly there which works well with all the other flavors of tangy and salty.

I had actually made these for Thanksgiving, but then realized that these could be served at any holiday gathering or even at dinner.

I wouldn’t be surprised if you keep these pickled carrots around to just snack on when you want something that has a nice garlic bite to it to go along with the crunchy carrot flavor.

I hope you enjoy!

Spicy Fermented Carrot Sticks Recipe

Makes 1 quart jar

These spicy pickled carrot sticks make a great snack and are an interesting appetizer to add to a table before a meal.


1 quart mason jar, wide-mouth, cleaned

1 half pint mason jar, cleaned (jelly jar for weight)

Plate (for overflow)


Carrots, sliced into sticks, enough to fill mason jar

4 garlic cloves, smashed

A few small slices of onion

1 tsp crushed red pepper or a few slices of hot peppers

1 tsp. dill, dried OR 2 tsp. dill, fresh (optional)

Non-chlorinated water, enough to fill jar when packed

Sea salt, to taste (I use 1 T. for a 1 quart mason jar)


  1. Wash and slice carrots into sticks and fill jar tightly leaving a small amount of space for garlic and onion.
  2. Put the mason jar on the plate in case of overflow.
  3. Put remaining ingredients in jar, shake or move ingredients to fill the crevices.
  4. Mix the water and sea salt, pour enough into the jar to cover, and leave a 1/2 inch to 1 inch gap at the top.
  5. Insert small mason jar into the mouth of the large one enough to submerge ingredients in the larger jar below the water line. Pour more water into the side if more water is needed. If the small jar floats, fill with water to weigh it down.
  6. Leave on the counter to ferment anywhere from 3 days to 2 weeks or more. The temperature in my house is usually about 72 degrees F, but for this recipe I like the carrots nice and fermented so a week or more is great for me. Try a carrot stick occasionally to see what level of tanginess you enjoy.
  7. Once fermentation is to your liking, put in the fridge or a cool root cellar where it should keep for a long time.


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  1. Rebekah

    I’m assuming that all regular city tap water is chlorinated. Is well water usually chlorinated or do you just use distilled water?

    1. Paul Bates

      You’re right, just about all city water should be chlorinated. Well water should be fine though since it’s coming right from the ground. If you have chlorinated water, most of the time you can fill up a pitcher, leave it out for 2-3 days and the chlorine will off-gas like it does in a swimming pool, leaving you with fresh de-chlorinated water.

      Some cities use a different kind of a chlorine that’s harder to get rid of so for that you’d have to filter it or like you said, use distilled. In any case though, it’s easy to get rid of with a regular carbon filter and if you’re on well water, then good for you! πŸ™‚

      1. Rebekah

        Thanks! I am not fortunate enough to have well water, I have city water, but I do have access to well water via my sister πŸ™‚

        1. Paul Bates

          You could always get a carbon filter and filter your city water as well as leaving it out to off gas. It’s a lot easier than you think! In any case good luck!

  2. Olga

    Paul I have been listening to your podcast for a few months now, and I was hooked since I had already been dabbling with fermenting for a couple of years. I love what I’m learning still and your guests are also very interesting. Please don’t stop podcasting! I listen to your shows(over and over) on my way to work, and on my way home. Have a Merry Christmas and oh by the way,I just finished packing a jar of carrots and they are fermenting as I type! I’ll let you know how they turned out!
    Thanks for being out there for people like me who never get tired of hearing about fermentation!

    1. Paul Bates

      Hey there Olga, I have to say when I read this you just made my morning! Thanks so much for the kind words and Merry Christmas to you too. I’ll keep trying to bring on more interesting people to keep you entertained!

      For this Friday (Dec. 19) I have kind of a monster of a show since it’s about twice as long as a regular show with a lady who’s been doing this for over 30 years! I could probably bring her back several times since she knows so much so you should enjoy the one coming up πŸ™‚

      Anyways, thanks so much again! I love hearing feedback and good luck with the carrots! They can go pretty sour so taste often!

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