Pickled Baby Carrots

Pickled Baby Carrots

  • Prep: 40 min
  • Cook Time: 5 min
  • Total: 45 min
  • Serving: Makes 1/2 pound pickled carrots

These pickled baby carrots are perfect for garnishing your favorite cocktail; try adding a few to a Bloody Mary or serve a few on a small dish along with a savory mixed drink.


  • Half a pound baby carrots, scrubbed or peeled and tops trimmed
  • 1 cup apple cider vinegar
  • 1/2 cup white balsamic vinegar
  • 1 cup water
  • 1/3 cup sugar
  • 1 tablespoon salt
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon fennel seed
  • 12-15 allspice berries
  • 12-15 peppercorns
  • 6-8 juniper berries
  • 2-4 whole cloves
  • 2 whole star anise
  • 1 bay leaf
  • pinch ginger
  • pinch mustard
  • pinch chile powder


  1. Blanche the carrots by placing into a pot of boiling pot water for 30 seconds and then immediately removing and transferring to a bowl of ice water. Drain the carrots and set aside.
  2. Put the remaining ingredients into a saucepan and bring to a boil. Remove the pan from the heat, add the carrots and let stand for 30 minutes.
  3. Transfer the carrot mixture to a glass jar with a tightly-fitted cap and store in the refrigerator for up to 1 month.


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