Quick Pickled Carrots


2 cups water

2 cups white wine vinegar

1 ¼ cups white sugar

2 tbsp. Kosher salt

4 tbsp. pickling spices (1 tbsp. coriander seeds, 1 ½ tbsp. mustard seeds, 1 tbsp. whole black peppercorns, 8 whole cloves)

1 bay leaf

1 tbsp. crushed red pepper

5 or 6 large carrots, sliced about 1/4” thick and cut on an angle


Place carrots in a large glass or stainless bowl.

In a large stainless saucepan, bring water, vinegar, spices, sugar, salt and bay leaf to a boil. Simmer until sugar is dissolved. Add red pepper and allow to steep for about 10 minutes. Pour over carrots and allow to cool to room temperature.

Note: carrots may float to the top and can be weighted down with a plate.