Cocktail Carrots are 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.
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 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.
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Pickled Cocktail Carrots
- Total Time: 2 hours 20 minutes
- Yield: 1 jar 1x
Description
These pickled cocktail carrots are crunchy, spicy, and a little sweet, making them a perfect appetizer or a flavorful garnish for a Bloody Mary.
Ingredients
- 1 cup (240 ml) water
- 3/4 cup (180 ml) white vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 5 carrots, cut into 4-inch lengths to fill jar
- 1 clove garlic, whole
- 1 tsp hot red peppers, sliced
- 1/4 tsp cumin seed, whole
Instructions
- In a saucepan, combine 1 cup of water, 3/4 cup of white vinegar, 2 tbsp of sugar, and 1 tsp of kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Remove the saucepan from the heat and let the brine cool slightly.
- Place the 5 cut carrots, 1 whole clove of garlic, 1 tsp of sliced hot red peppers, and 1/4 tsp of whole cumin seeds into a clean jar.
- Pour the hot brine over the carrots and spices 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 overnight.
Notes
- Feel free to experiment with different spices such as caraway or fennel seeds for a unique flavor.
- These pickled carrots are best served chilled.
- Store them in the refrigerator for up to two weeks.
- They are perfect for serving with cocktails or as a side dish with sandwiches.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 4
- Sodium: 300
- Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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Frequently Asked Questions
What spice variations does the recipe suggest beyond the base version?
The article says the author regularly makes these with garlic, oregano, and hot chilies but also loves them with cumin, caraway, or fennel. In fact, the caraway version was a happy accident—the author accidentally grabbed caraway instead of cumin seeds and found the result delicious.
How long do these pickled carrots need to sit before serving?
The instructions say to refrigerate for at least 2 hours before serving, but the notes add that overnight pickling gives the best flavor. They keep in the refrigerator for up to two weeks.
What is the best way to serve these?
The article describes them as crunchy, spicy, and a little sweet—perfect with cocktails or beer while dinner cooks, or as a garnish for a Bloody Mary. The inspiration came from Moroccan-spiced carrots served alongside sandwiches at a restaurant the author frequented.
