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.




  • Arrange carrot sticks upright like soldiers in a wide-mouth pint canning jar.

  • 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 jalapeño. Let cool completely, screw on lid and store in the refrigerator overnight or up to 1 month.

Nutrition Facts

6 calories; 0 g total fat; 0 mg cholesterol; 25 mg sodium. 1 g carbohydrates; 0 g protein;