Spring Carrot Pickles With Caraway

By Martha Rose Shulman

Spring Carrot Pickles With Caraway
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus 2 days' refrigeration
Rating
4(37)
Comments
Read comments

You don’t have to limit yourself to the young multicolored carrots that I’m finding at the farmers’ market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.

Featured in: Sweet and Easy Vegetable Pickles

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • 1 to 2cups very thinly sliced carrots (slice on the diagonal), preferably an assortment of young orange, yellow and purple carrots from the farmers’ market
  • 2teaspoons caraway seeds
  • ½cup (135 grams) seasoned rice wine vinegar
  • 1tablespoon (15 grams) sherry vinegar
  • ¼cup (50 grams) sugar
  • 1cup (230 grams) water
  • 2¼teaspoons (10 grams) kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

181 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 38 grams sugars; 2 grams protein; 819 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Place the carrots and caraway seeds in a bowl or jar.

  2. Step 2

    In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.

Tip
  • Advance preparation: These will be good for a couple of weeks. They’re best left in the brine for at least 5 days before serving.

Ratings

4 out of 5
37 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Litegal

*DO* wait at least 5 days before judging these little nuggets. We tried Day 3 and weren't too thrilled. By days 5 and 6 they had perfectly mellowed. I was running low on caraway seeds and only used about half the suggested amount. Delicious when tossed into a salad or served alongside a sandwich. Will definitely make again. Thanks so much for recipe.

Sally

Fantastic, even with overnight marinade

Jen in Astoria

Try this with burdock root, my new fave root veggie. They are at the farmer's market now, but if you want bigger items for 1/3 of the price they're all over Chinatown in Flushing right now. I have a batch of something similar doing its thing in my home fermentation kit right now...

Kmyikes

Good but something was missing. My husband, who makes fabulous pickled onions, suggested a different vinegar package.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.