Pickled Carrots


Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Pickled Carrots, Garden Veggie Dip, Herb-Marinated Olives, and Smoky Almonds -- and a couple of classic gin cocktails (Negroni and Gibson).


  • 2 large carrots

  • cup cider vinegar

  • cup water

  • ¼ cup sugar

  • 1 teaspoon coarse salt


  1. Cut carrots into 1/4-inch rounds; place in a heatproof container. In a small pot, bring vinegar, water, sugar, and salt to a boil over high. Pour over carrots and let cool completely; cover and refrigerate overnight (or up to 3 days).

Cook's Notes

These eats can be made ahead, so all you have to do day-of is add crunchy veggies and store-bought pickles.

Related Articles