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Pickled Baby Carrots

Pickled Baby Carrots

With their mild herb flavor, these baby carrots make a colorful and flavorful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours.
Course Side Dish
Servings 4


  • 1 lb fresh baby carrots
  • cup white wine vinegar
  • ¼ cup honey
  • 1 Tbsp mustard seed
  • 1 Tbsp dill weed
  • ½ tsp salt


  • Place 1" of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain.
  • In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times.
  • Serve with a slotted spoon.


If you are having this dish as a side and prefer it hot, skip the refrigeration or re-heat once all of the flavors have combined.
Keyword Anti-Inflammatory, Carrots, Side Dish