Pickled baby carrots

Pickled baby carrots

20 mins



  • 2 bunches Beta Bites carrots, trimmed, 1cm green stalk left on
  • 1 1/2 cups (375ml) white wine vinegar
  • 1/3 cup (75g) caster sugar
  • 2 garlic cloves, halved
  • 2 long dried chillies
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1/2 bunch dill, roughly chopped


  • 1.

    Blanch carrots in a large pan of boiling water over high heat for 1-2 minutes, then drain and refresh in cold water. Pack the carrots into a clean, sterilised 1L (4 cup) jar.

  • 2.

    Place the vinegar, sugar, garlic, chillies, coriander seeds, peppercorns, 11/2 cups (375ml) cold water and 1 tsp sea salt in a pan over medium heat. Bring to the boil and cook for 1-2 minutes until sugar dissolves. Remove from heat, add dill, then pour over carrots until jar is almost full. Seal the jar and set aside to cool. Refrigerate for 2 days before using and keep refrigerated for up to 2 months.

    Recipe courtesy of delicious.com.au

    Serving size 4

  • Hit enter to search