Sweet, Sour, and Spicy

SERVES: 4 | PREP TIME: 15 min


  • 1/2 pound carrots, peeled and sliced diagonally 1/2-inch thick
  • 2 bay leaves
  • 2 dried chilies
  • 1 C. water
  • 1 C. sugar
  • 1 1/2 C. white vinegar
  • 1 tsp. onion powder
  • 1/2 tsp. mustard seeds
  • 1 1/2 tsp. kosher salt
  • 1 tsp. chili flakes


  1. Place the carrots, bay leaves, and dried chiles in a spring top glass jar.
  2. Place the remaining ingredients in a non-reactive medium saucepan and place over high heat. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
  3. Pour the vinegar mixture over the carrots, close the lid, and place in the refrigerator. Allow to chill for at least 2 hours and up to 2 weeks, then enjoy.

This Pickled Carrots recipe provides a variety of flavor … a little sweet, a little sour and a little spicy. Check out this delicious carrot recipe!