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Pickled Carrots

Pickled Carrots


For the vegetable pickling liquid: This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

  • 2 cups cider vinegar

  • 1/4 cup sugar

  • 1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed and guindilla pepper

  • 2 sprigs fresh thyme

  • 1 sprig fresh dill

  • 2 cloves garlic

  • 2 cups Salt-Baked Carrots


For the pickling liquid, combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Makes about 3 cups. Cut the peeled salt-baked carrots into 1 1/2-inch pieces and place in a ceramic bowl. In a large saucepan, bring the pickling liquid to a boil, then pour over the carrots. Cover and set aside in the refrigerator to cool. The carrots can be served right away; however, I like to let them macerate for at least 45 minutes in the refrigerator.