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Ingredients (9)

  • 1 tablespoon brown mustard seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • 1 cup cider vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 3 tablespoons granulated sugar
  • 4 medium carrots, sliced paper thin
  • 1 medium shallot, sliced paper thin
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Nutritional Information
  • Calories99
  • Fat0.94g
  • Saturated fat0.09g
  • Trans fat
  • Carbs20.23g
  • Fiber3.12g
  • Sugar13.86g
  • Protein1.62g
  • Cholesterol
  • Sodium484.57mg
  • Nutritional Analysis per serving (4 servings) Powered by

Pickling doesn’t have to be arduous. Here’s a quick pickle to add zing to any sandwich.

Game plan: The pickled carrots can be refrigerated in an airtight container for up to 2 weeks.

This recipe was featured as part of our Sexy Vampire Halloween Party photo gallery.


  1. 1Toast mustard seeds, coriander seeds, and peppercorns in a medium saucepan over medium heat until fragrant, about 2 minutes. Add vinegar, water, salt, and sugar and bring to a rapid simmer. Meanwhile, place carrots and shallot in a 1-quart heatproof container with a tightfitting lid.
  2. 2Once the vinegar mixture simmers, pour over vegetables, making sure to cover them completely. Allow mixture to come to room temperature, about 1 hour, then cover. Store in the refrigerator for at least 12 hours before using.
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