Adapted from Epicurious
1 pound carrots, peeled
  • 1 1/4 cups water
  • 1 cup cider vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, lightly-crushed
  • optional:
    • 1 1/2 teaspoons fennel or dill seeds
    • 1 1/2 tablespoons coarse sea or kosher salt
    • 1 bay leaf


1. Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (use non reactive pan))
2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.

Carrot pickles should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.