pickled veggies

Makes about 1 cup


  • 5 trimmed young carrots (about 1/2-inch thick), thinly sliced into rounds
  • 3/4 cup champagne vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black peppercorns
  • 1/4 teaspoon red chile flakes


  1. Place the carrots in a heat-proof container and set aside.
  2. In a small saucepan, combine the vinegar, sugar, salt, fennel seeds, coriander seeds, peppercorns, and chile flakes and stir to combine. Bring to a boil over high heat and then pour over the reserved carrots.
  3. When the liquid has cooled, press plastic wrap to the surface to help keep the carrots submerged.
  4. Cover and store in the refrigerator for at least one day and up to one week.

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