Quick-Pickled Carrots with Chiles and Cumin

quick-pickled carrots with chiles and cumin
Photo: Nico Schinco
Prep Time:
10 mins
Total Time:
4 hrs 15 mins

An essential part of the classic holiday relish tray, pickles bring a balance of lighter and brighter flavors to heavier delights on the table like cheese and charcuterie. Make-ahead by design, these pickled carrots are tangy, crunchy, and spiced with earthy cumin and dried chiles for a zip of heat.


  • 12 ounces peeled baby carrots

  • 1 shallot, sliced

  • 3 dried chiles de arból

  • ½ cup apple cider vinegar

  • 2 tablespoons sugar

  • 2 teaspoons cumin seeds

  • 2 teaspoons kosher salt (we use Diamond Crystal)


  1. Cook carrots in a pot of boiling salted water until crisp-tender, 2 to 3 minutes; drain and place in a heatproof shallow container.

  2. In a small saucepan, combine shallot, chiles, apple-cider vinegar, 1/4 cup water, sugar, cumin, and salt. Bring to a boil, stirring until sugar and salt have dissolved.

  3. Pour brine over carrots to cover. Let cool completely, then cover and refrigerate at least 4 hours and up to 5 days. Remove from brine to serve.

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