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French Pickled Carrots

French Pickled Carrots

Pickle today, enjoy tomorrow.


I love pickles in almost any variety and will pickle nearly anything if you give me half a chance. I love to can, brine jam and jelly. I also love being able to do this without dragging out all my equipment. And I also love the fact that these pickles are ready to eat the day after you make them…also a plus for those of us who are fans of instant gratification. Pickles that are quick, easy, and don’t require a lot of extra tools or a hot water bath? Count me in. Perfect for spring and summer parties.


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French Pickled Carrots

Kathy Gori
Course Appetizer


  • 1 lb of carrots. I used rainbow Carrots because I figured they would look gorgeous in a bottle
  • 1/4 cup of caster sugar
  • 1 and 1/4 cup water
  • 1 cup apple cider vinegar
  • 2 large shallots lightly crushed
  • 1 and 1/2 tsp fennel seed
  • 3 radishes
  • 1 bay leaf
  • 1 and 1/2 Tbs kosher salt
  • Extra water for par boiling carrots.
  • 1 pint jar and lid


  • Peel the carrots.
  • Cut them into sticks that will fit into a pint jar.
  • Prep the rest of your ingredients. This helps get things done faster.
  • Peel the shallots and slice the radishes into thick pieces.
  • Get your fennel seeds ready.
  • Bring a medium sized pot of lightly salted water to a boil.
  • Toss int he carrots and boil them for 1 minute.
  • After 1 minute pour everything in the pot through a strainer basket and run cold water over the carrots to stop the cooking process.
  • Take the now empty pot and add in the water and cider vinegar salt and sugar, fennel seeds, shallots, and bay leaf.
  • Toss the uncooked radishes in with the cooling carrots and set them aside.
  • Bring everything in the pot to a boil again, and when it is boiling turn down the heat and let it simmer for about two minutes. When that's done set it aside.
  • Meanwhile pack the carrots, and radishes into a cooled and CLEAN pint jar.
  • Fish out the bay leaf and place it in the jar.
  • Pour the liquid over everything in the pint jar.
  • Put the lid on it and place the jar in the fridge when it's cooled a bit.
  • Let them sit for about 24 hours and then enjoy.
  • These will keep in the fridge for up to 4 weeks, but they probably won't last that long as they're really, really tasty.


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