Pickled Carrots

Pickled Carrots

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    Difficulty: Easy
    Total Time: 50 mins
    Makes: 1 quart
    Pickled Carrots
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    Pickling doesn’t have to be arduous. Here’s a quick pickle to add zing to any sandwich.

    Game plan: The pickled carrots can be refrigerated in an airtight container for up to 2 weeks.

    This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.


    1. 1Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes. Add vinegar, water, salt, and sugar and bring to a rapid simmer. Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
    2. 2Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely. Allow mixture to come to room temperature, about 1 hour, then cover. Store in the refrigerator for at least 12 hours before using.
    • Pickled Carrots
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