Dill Pickled Baby Carrots

By Marge Perry & David Bonom
Use real baby carrots with the greens partially on, and not “baby cut” carrots, which are much shorter and thicker, and are simply large carrots that are cut into a “baby carrot” shape.
  • Course: Side Dish


  • Bay Leaf
  • Cider vinegar
  • coriander seeds
  • Crushed red pepper flakes
  • dill seeds
  • garlic cloves
  • kosher salt
  • mixed color baby carrots
  • mustard seeds
  • sugar


  1. Bring a 4-quart covered saucepot of salted water to a boil. Add the carrots and cook until the colors brighten, 1 minute
  2. Combine the coriander seeds, mustard seeds and dill seeds in an skillet over medium heat. Cook, shaking skillet, until the spices are fragrant and lightly toasted, about 3-4 minutes