Pickled Rainbow Carrots, a vegetarian pickle dish from the Tasting Table Test Kitchen

Pickled Rainbow Carrots  

Recipe from the Tasting Table Test Kitchen 

| Recipes | Editorial Staff

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


To learn more, read "Brine of the Times" in our National edition. See the rest of the recipes in this story: Pickled Fennel and Pickled Asparagus.

Pickled Rainbow Carrots

Yield: 1 quart

Prep Time: 20 minutes, plus 1 day for pickling
Cook Time: 10 minutes, plus 1 day for pickling
Total Time: 30 minutes, plus 1 day for pickling

  • 1 cup water

    2 cups distilled white vinegar

    ¼ cup sugar

    1½ tablespoons salt

    1 teaspoon cumin

    1 teaspoon mustard seeds

    1½ teaspoons coriander

    1 bay leaf

    2 thyme sprigs

    Peel of 1 orange (use a vegetable peeler)

    1 2-inch stick of cinnamon

    1 pound baby rainbow carrots, quartered lengthwise


1. In a medium saucepan over high heat, bring the water, vinegar, sugar, salt, cumin, mustard seeds, coriander, bay leaf, thyme and orange peel to a simmer. Reduce the heat to medium and simmer for 10 minutes. 

2. Turn off the heat, and allow the mixture to cool for 10 minutes.

3. Meanwhile, using a kitchen blow torch, or using tongs over a gas stove top, char the outside of the cinnamon stick until the outside of is completely black. Transfer the cinnamon stick to the pickling liquid.

4. Place the carrots in an airtight container and pour the pickling liquid over. Let the liquid cool to room temperature and then refrigerate for at least 1 day. The pickles will stay crunchy and flavorful for up to 2 weeks.

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