Pickled Baby Carrots

by Elspeth Hay

We used young, thin carrots from Gretel Norgeot of Checkerberry Farms in Orleans.


  • 2 bunches baby carrots
  • 4-5 cups white wine vinegar
  • 2 cups granulated sugar
  • 1 tsp. celery seeds
  • 1 tsp. white peppercorns
  • 1 tsp. dill seeds
  • 1 tsp. mustard seeds
  • 1 bay leaf, plus extras for decoration

The recipe comes from a book by Jan Berry called Art of Preserving, and the brine also makes an excellent preserve for green cherry tomatoes.

Wash and trim the carrots. (There is no need to peel them if they’re scrubbed and fresh.) Place the vinegar, sugar, spices, and bay leaf in a nonreactive pan and bring everything to a boil over medium heat. Stir constantly. Add the carrots and cook for one minute longer, and remove the pan from the heat. Transfer the carrots into warmed, sterilized jars with a pair of tongs, and once the jars are packed, pour in the hot vinegar mixture to cover the carrots. Put a bay leaf into the side of each jar, then seal. Store the carrots in a cool, dark place for at least 2 weeks and up to 3 months.