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Pickled Baby Carrots

 Pickled Baby Carrots
With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. —Audrey Cremer, Harmony, Minnesota
8-10 ServingsPrep: 20 min. + chilling


  • 2 pounds fresh baby carrots
  • 2/3 cup white wine vinegar
  • 1/2 cup honey
  • 2 tablespoons mustard seed
  • 2 tablespoons dill weed
  • 1 teaspoon salt


  • Place 1 in. 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. Yield: 8-10 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 99 calories, 1 g fat (trace saturated fat), 0 cholesterol, 309 mg sodium, 24 g carbohydrate, 2 g fiber, 1 g protein.