Pickled Spicy Carrots

Photo: Christopher Testani
Prep Time:
15 mins
Total Time:
7 days
2 pints


  • 1 ½ cups distilled white vinegar or apple-cider vinegar

  • 2 teaspoons sugar

  • ½ teaspoon whole black peppercorns

  • ½ teaspoon coriander seeds

  • 3 whole allspice berries

  • 2 dried bay leaves

  • Coarse salt

  • 10 ounces baby carrots, peeled and cut into ⅛-inch slices

  • 2 thin slices habanero pepper


  1. Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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