• Cooking Time: 5
  • Servings:
  • Preparation Time:


After trying spicy pickled carrots that couldn't leave my mind at a local restaurant, I decided to attempt my own.


  • 2 bunches baby carrots(as in baby preferably, not mini processed carrots, although those will work too)- enough to fit in 500 ml canning jar
  • 1 cup water
  • 1 cup sugar
  • 1.5 cups apple cider vinegar
  • 3 garlic cloves (or more as preferred)
  • 1/2 teaspoon mustard seeds
  • 1.5 teaspoons kosher salt
  • 1 teaspoon fennel seeds (optional)
  • 1 teaspoon red pepper flakes
  • 2 large dried Mexican chile (optional)


  • Place the dried chile and carrots in canning jar. Boil the water, sugar, vinegar, garlic, and remaining spices in a small saucepan for 4 minutes. Pour the liquid over the carrots, filling to the top. Cool at room temperature before sealing. Then, store in the refrigerator for 2 days before eating. Will keep for about 1 week.

Categories: Garnish  Misc. Condiment  Misc. Salad 

Author Credit: http://www.barbaricgulp.com/2008/07/firecrackers-you-can-eat.html

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