Cocktail Carrots
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4-5
Crunchy, spicy and a little bit sweet, these pickled carrots are terrific for serving with cocktails or beer
  • 1 cup (236 milliliters) water
  • ¾ cup white vinegar (177 milliliters)
  • 2 Tablespoons (24 grams) sugar
  • 1 teaspoon (5 grams) salt
  • Carrots cut into 4-inch lengths to fill jar (about 5 medium-sized)
Season with your choice of the following:
  • 1 large clove garlic
  • 1 teaspoon (2 grams) sliced hot red pepper or ¼ teaspoon (1/2 gram) chili flakes
  • 1 sprig fresh oregano or ¼ teaspoon (1/2 gram) dried. (Variation: ½ teaspoon [1 gram] cumin, caraway OR coriander seeds in place of oregano. Or try a cinnamon stick or piece of star anise.)
  • ½ teaspoon (4 grams) fennel seeds
  • 1 3-inch (76 millimeter) strip of lemon peel
  1. To make brine, bring water, vinegar, sugar and salt to a simmer.
  2. Remove from heat.
  3. Place seasonings and carrots into jar.
  4. Cover with hot brine.
  5. Cover and let cool at room temperature for about an hour, then refrigerate.
  6. Pickles must soak in brine at least 2 hours and preferably about 4-5 before eating.
  7. They will become more strongly flavored (and softer) the longer they soak.
  8. When you’ve eaten them all (it will happen faster than you think!), save the brine and reuse it for another batch!
Recipe by Honest Cooking at