Pickled Carrot Slices
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup white wine vinegar
- ½cup sugar
- 1tablespoon salt
- 4cloves
- 1bay leaf
- ½teaspoon caraway seed
- ½teaspoon coriander seed
- 6garlic cloves, sliced
- 6small dried red hot peppers
- 1pound medium carrots, peeled, in ¼-inch diagonal slices
- 2tablespoons freshly snipped dill, for garnish
Nutritional analysis per serving (4 servings)
185 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 44 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 3 grams protein; 563 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.
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Preparation
- Step 1
In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.
- Step 2
Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.
Private Notes
Comments
These were simple to make and great. Even more flavorful than I expected after sitting overnight. I served them as part of a Thanksgiving appetizer platter, and they were a hit--also a nice contrast to the rich foods to come. In response to another commenter's question: I drained them before serving, preserving the brine for leftovers, and then put only the carrots and a few of the caraway and coriander seeds (along with the chopped dill) on the serving plate.
These were a hit for Thanksgiving. However, if you choose to include rainbow carrots I suggest preparing the red ones separately; if not, all of the others will have a tinge of pink. Not a big deal but it would have looked better otherwise.
Made these for a Thanksgiving appetizer alongside cheese, crackers, and nuts. Everyone loved them and there wasn't a carrot left. My grocery store didn't carry the small dried red hot peppers so I used large dried ancho chilis and simply cut up small strips. Marinated for 3 days. We ate the garlic slices and chilis along with the carrots. I'd definitely make this again. The brine is very tasty and the carrots really soak up the flavor.
I used fennel seeds instead of caraway which worked just fine. These carrots work well paired with Korean/chile flavors such as the Gochugaru Salmon and crispy rice.
can i just used a tsp of brine mix instead of the caraway, coriander, cloves? thanks
A new Thanksgiving tradition. Quick. Easy. Fresh. Bright. Fun. I thought they were best on day 2 and 3 - if they last that long.
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