Pickled Carrots


Yield: 40


Work: 20 Minutes


Total: 50 Minutes


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Place everything except for Carrots into a Large Pot over high heat and bring to a simmer.

  • Peel Carrots and cut into ⅛” thick disks.

  • Place into liquid and cook until fork tender.

  • Remove Carrots, then cool liquid and Carrots separately.

  • Once cooled, combine both into glass Mason Jars and refrigerate.


  • Serve with Cheeses for an appetizer or snack.

  • Add to any Salad for a bright kick.

  • Use different Spices to change flavor.


  • 5 Pounds Carrots (similar sized)

  • 2 cups Water

  • 1 cup Apple Cider Vinegar

  • ½ cup Honey

  • 3 Garlic Cloves, peeled and cut into chunks

  • 2 Tbsp Coriander Seed

  • 1 Tbsp Salt


  • Knife

  • Cutting Board

  • Bowl

  • Measuring Cup

  • Measuring Spoons

  • Large Pot

  • Mandolin

  • Slotted Spoon or Strainer

  • Spoon

  • Airtight Container


  • Airtight Container for up to 6 Months in the Fridge.

Use Your Pickled carrots in the following Recipes

Questions about this recipe? Ask Chef Pierson!