These sweet-and-spiced pickled carrots are a longtime family favorite — the kind of simple recipe that quietly becomes a tradition. Gently blanched carrots soak overnight in a fragrant vinegar brine infused with mustard seed, cinnamon, and cloves, creating a pickle that’s crisp, lightly sweet, and warmly aromatic. They’re wonderful straight from the jar, served alongside sandwiches and cheeses, or tucked onto relish trays for gatherings. Easy to make and even better after a day or two in the refrigerator, this is the kind of recipe that always seems to disappear faster than expected.
INGREDIENTS:
2 pounds carrots, cut lengthwise into ¼-inch-thick strips
1 ½ cups granulated sugar
1 ½ cups water
1 ½ cups apple cider vinegar
¼ cup mustard seed
3 cinnamon sticks (about 3 inches each)
3 whole cloves
METHOD:
Place the carrot strips in a large saucepan and add enough water to cover. Bring to a boil, then reduce the heat slightly and cook, covered, for 3–5 minutes, just until the carrots are crisp-tender. Drain well and transfer the carrots to a large heatproof bowl.
In a separate large saucepan, combine the sugar, water, cider vinegar, mustard seed, cinnamon sticks, and cloves. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 20 minutes to allow the flavors to infuse.
Carefully pour the hot brine over the carrots, making sure they are fully submerged. Let cool slightly, then cover and refrigerate overnight to allow the flavors to develop.
Transfer the pickled carrots and brine to clean jars. Cover tightly and refrigerate for up to 1 month.
SERVING SUGGESTIONS:
- Serve alongside sandwiches, burgers, or grilled sausages for a bright, crunchy contrast
- Add to cheese and charcuterie boards, especially with aged cheddar or sharp cheeses
- Chop and fold into grain salads or slaws for a sweet-tangy pop
- Use as a colorful addition to relish trays or appetizer platters
- Pair with roasted or grilled meats, particularly pork or chicken
- Enjoy straight from the jar as a snack or pickle plate favorite
