PIckled Carrots with Coriander and Chiles | Midwest Living

PIckled Carrots with Coriander and Chiles

PIckled Carrots with Coriander and Chiles

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  • Makes: 15 servings
  • Yield: 1 pint
  • Hands On 15 mins
  • Total Time 8 hrs including chilling time

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These super crunchy pickled carrots are a natural addition to a charcuterie spread, but they're so easy to make, you might keep them around for snacking.


  • 8 ounces carrots, peeled and cut in 4-inch sticks
  • 1/2 cup water
  • 6 tablespoons white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 1 clove garlic, halved
  • 1/2 fresh red or green jalapeno pepper, sliced


  1. Arrange carrot sticks upright like soldiers in a wide-mouth pint canning jar.
  2. In a small saucepan, combine the water, vinegar, salt, sugar, coriander seeds and peppercorns; bring to a boil. Pour over carrots. When close to cool, tuck in garlic and jalapeno. Let cool completely, screw on lid and store in the refrigerator overnight or up to 1 month.

Nutrition Facts

(PIckled Carrots with Coriander and Chiles)

Servings Per Recipe 15, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, sugar (g) 1, Potassium (mg) 48, fiber (g) 0, sodium (mg) 25, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 0, Folate (µg) 3, chol. (mg) 0, Thiamin (mg) 0, Fat, total (g) 0, vit. C (mg) 1, cal. (kcal) 6, vit. A (IU) 2526, iron (mg) 0, pro. (g) 0, calcium (mg) 5, carb. (g) 1, sat. fat (g) 0, Riboflavin (mg) 0

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