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Farmers Market Recipe: Pickled Carrots

| March 2, 2015 | 0 Comments

By Lindsay Strannigan11 Pickled Carrots by Lindsay Strannigan

These pickled carrots are bright and spicy, and are the perfect snack for gloomy winter days. We chose this recipe because carrots are in season and can be found in abundance at the market this time of year. While you’ll find plenty of classic orange carrots at the market, you can also find yellow, red, and purple carrots as well. All are delicious, and all would work well for this pickle recipe.

Spicy Pickled Carrots


  • 10-15 small carrots (or larger carrots, cut into carrot sticks)
  • 1 cup white wine vinegar
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon curry powder
  • 1 teaspoon red pepper flakes


  1. Wash and trim carrots. If using small whole carrots, scrub, but leave whole.
  2. In a small saucepan, bring vinegar, water, sugar, curry powder and bay leaf to a boil. Once boiling, remove from heat and discard bay leaf.
  3. Meanwhile, pack as many carrots (or carrot sticks) as you can into a sterilized jar. Pour chili flakes and mustard seeds into the jar. Pour hot pickling liquid over the carrots, until the jar is full. Seal and refrigerate. Should keep in the fridge for 1 month (or more).


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Category: Beaverton, Community

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