Pickled Carrots with Coriander and Chiles

This delicious recipe for pickled carrots will make a great addition to any cookout.

Pickled Carrots with Coriander and Chiles
Photo: Blaine Moats
Hands On Time:
20 mins
Total Time:
20 mins
4 pints


  • 2 cup water

  • 1 ⅔ cup white vinegar

  • 2 tablespoon kosher salt

  • 4 teaspoon sugar

  • 4 teaspoon coriander seeds

  • 2 teaspoon whole black peppercorns

  • 2 pound carrots, peeled and cut in 4x1/2-inch sticks

  • 2 cloves garlic, halved

  • 2 fresh red or green jalapeño peppers, sliced


  1. In a small, nonreactive saucepan combine the first six ingredients (through peppercorns); bring to boiling.

  2. Pack carrot sticks upright in four hot, clean wide-mouth pint canning jars, adding 1 clove garlic and several jalapeño slices to each jar.

  3. Pour vinegar mixture over carrots. Cover and let cool to room temperature. Seal and label jars. Refrigerate for 1 day before serving. Store in the refrigerator up to 1 month. Makes 4 pints.

To Can

Prepare as directed through Step 2. Pour hot vinegar mixture over carrot mixture in jars, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and bands. Process in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Store jars without bands in a cool, dry place out of direct sunlight for up to 1 year.


For spicier pickled carrots use serrano, cayenne, or habanero chiles.

Nutrition Facts (per serving)

6 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 60
Calories 6
% Daily Value *
Sodium 23mg 1%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 1.3mg 7%
Calcium 5mg 0%
Potassium 44mg 1%
Folate, total 2.7mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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