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Pickled Carrot Slices


  • ½ cup white wine vinegar
  • ½ cup sugar
  • 1 tablespoon salt
  • 4 cloves
  • 1 bay leaf
  • ½ teaspoon caraway seed
  • ½ teaspoon coriander seed
  • 6 garlic cloves, sliced
  • 6 small dried red hot peppers
  • 1 pound medium carrots, peeled, in 1/4-inch diagonal slices
  • 2 tablespoons freshly snipped dill, for garnish


In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.

Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.

Adapted from NYT Cooking

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