Shaker Style Pickled Carrots

Total Time
Prep 15 mins
Cook 25 mins

Ingredients Nutrition


  1. Cook carrots and onions together in wine vinegar, about 8 to 10 minutes, until done but still firm; be careful not to overcook.
  2. Remove vegetables from liquid, rinse with ice-cold water to prevent the internal temperature from continuing to cook the vegetables, and set aside.
  3. Place remaining ingredients into the liquid and bring to a boil.
  4. Reduce heat to simmering and return vegetables to liquid.
  5. Cook over low heat for 10 minutes.
  6. Cool and then chill thoroughly before serving.
  7. Serve using a slotted spoon.


Most Helpful

I 'road tested' these to be able to make both here and in Morocco. So, I had to omit the wine vinegar and use white plain vinegar, also omitted the celery seed and cloves. They are still fantastic! Thank you so much as I adore my pickles and am hard pressed in Morocco to find canning equipment and all of the herbs and spices called for in most pickle recipes. A keeper for me!!!

Hajar Elizabeth December 30, 2006

These have a lovely flavor. I did change the recipe somewhat as I did not simmer the carrots for the additional 10 minutes as I prefer them a bit crisp. I simply boiled the seasonings & vinegar and poured over the cooked carrots. When cooled I put them into a wide mouth jar. These make a terrific addition to a relish tray or served with sandwiches.

Susie D January 13, 2006

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