Pickled Carrots

This is one sexy condiment. It goes great with heavier meats like beef and lamb, cutting through the fat with a complex spiciness. Slide a strip of carrot on a burger and you'll be in love. The flavor will intensify after a day or two in the brine, and then it will be wickedly spicy after a week, so plan accordingly.


  • 1 cup distilled white or white wine vinegar
  • 1 cup water
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 2 star anise pods
  • 1 tablespoon coriander seeds
  • 4 green cardamom pods
  • 2 large dried bay leaves
  • 1 small Serrano chile pepper
  • 1 long knob ginger
  • 2 large carrots
  • 1 small red onion


  1. Heat the vinegar, water, salt, and sugar to a simmer and dissolve the salt and sugar. Do not let it approach a boil. Remove from heat and add all the spices.
  2. While the brine cools to room temperature, peel, then thinly shave the carrots lengthwise. You want long, thin strips of carrot. Thinly slice a quarter of the red onion. Thinly slice the serrano chile, no need to seed it.
  3. When close to room temperature, add the carrot, onion and chiles to the brine. Submerge fully and pickle for at least an hour. Pickled carrots will keep for about a week.