I used to eat at a place that served a little dish of Moroccan spiced carrots alongside its sandwiches. The sandwiches were excellent, but I would have eaten there for the coriander and cumin flavored carrots alone.
I started pickling my own carrots with those spiced carrots in mind. One day I accidentally dumped caraway instead of cumin seeds into the brine. It was a happy accident—the pickles were delicious.
It was also a good lesson: carrots are like the little black dress of the vegetable world. They can be basic and uninspired, but with the right “accessories,” they are smashing. 
I make these “Cocktail Carrots” regularly with garlic, oregano and hot chilies, but I also love them with cumin, caraway, or fennel. You can mix up the spices however you like. (I’ve offered several variations below.) Crunchy, spicy, and a little bit sweet, they are terrific for serving with cocktails or beer, or for garnishing a Bloody Mary.
The best part? Cocktail Carrots are super easy to make and take only a couple hours to pickle in the fridge. Make them earlier in the day and you have an instant appetizer to offer your guests while dinner cooks.
PrintCocktail Carrots
- Total Time: 2 hours 15 minutes
- Yield: 4-5 servings 1x
Description
These crunchy, spicy, and slightly sweet pickled carrots are perfect for serving with cocktails or as a garnish for a Bloody Mary.
Ingredients
- 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.)
OR
- ½ teaspoon (4 grams) fennel seeds
- 1 3-inch (76 millimeter) strip of lemon peel
Instructions
- In a medium saucepan, combine the water, white vinegar, sugar, and salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely.
- Remove the saucepan from the heat and let the brine cool slightly.
- Place the sliced carrots, garlic, oregano, and red chilies into a clean jar. If using, add the cumin or caraway seeds.
- Pour the hot brine over the carrot mixture in the jar, ensuring the carrots are fully submerged.
- Seal the jar with a lid and let it cool to room temperature for about an hour.
- Transfer the jar to the refrigerator and let the carrots pickle for at least 2 hours before serving. For best flavor, allow them to pickle for a few more hours or overnight.
Notes
These pickled carrots can be customized with different spices such as cumin or caraway seeds. They are best served chilled and can be stored in the refrigerator for up to a week. Serve them as a snack, with cocktails, or as a garnish for a Bloody Mary.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 35
- Sugar: 4
- Sodium: 250
- Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 1
- Cholesterol: 0
