Photo by: Annabelle Breakey

Mustard and Ginger Pickled Carrots

San Francisco Bay Area chef and cookbook author Joanne Weir gave us this tender-crisp pickle. It's good served with raw vegetables alongside dips at a party.

  • Yield: Makes 6 cups


  • 10 to 12 medium carrots (about 2 lbs.)
  • 2 cups distilled white vinegar
  • 3 tablespoons sugar
  • 3 tablespoons kosher salt
  • 3 quarter-size thin slices fresh ginger
  • 4 garlic cloves, thinly sliced lengthwise
  • 3 tablespoons yellow mustard seeds
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon red chile flakes


1. Peel carrots and cut into 1/4-in. matchsticks.

2. Bring 3 cups water and all ingredients except carrots to a boil in a large saucepan. Reduce heat to low and simmer 1 minute. Add carrots and simmer until almost tender, 2 to 3 minutes.

3. Transfer carrots and liquid to a bowl and let cool to room temperature. Chill, covered, overnight to let flavors develop. Serve cold. Keeps, chilled, up to 1 week.

Note: Nutritional analysis is per 1/4-cup serving.

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 8%
  • Protein: 0.4g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.7g
  • Fiber: 1g
  • Sodium: 167mg
  • Cholesterol: 0.0mg

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Mustard and Ginger Pickled Carrots Recipe