Buvette's Pickled Carrots

Yellow carrots add a colorful twist to this savory small dish from one of Martha's favorite bistros, Buvette, in New York City.

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Buvette's Pickled Carrots

Photography: Marcus Nilsson

Source: Martha Stewart Living, February 2012


  • 2 pounds yellow carrots, peeled and tops trimmed to 1 inch (cut in half lengthwise if large)
  • 4 cups white vinegar
  • 12 garlic cloves, peeled
  • 2/3 cup salt
  • 1/4 cup sugar
  • 8 green cardamom pods
  • 6 bay leaves
  • 2 chiles de arbol
  • 1 tablespoon coriander seeds
  • 5 thyme sprigs


  1. Cook carrots in a large pot of boiling water until fork-tender, about 10 minutes. Drain, and transfer to a large bowl. Bring vinegar, garlic, salt, sugar, cardamom pods, bay leaves, chiles, coriander seeds, thyme, and 8 cups water to a boil. Reduce heat, and simmer until sugar and salt are dissolved. Pour over carrots. Cover, and refrigerate for 3 days.


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