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. 

  • Yield: 10-12 servings
  • Course: Side Dish

All you need for this recipe and more...


1 pound mixed color baby carrots, peeled and stems trimmed to about 1-inch

1 1/2 teaspoons coriander seeds

1 1/2 teaspoons mustard seeds

1/2 teaspoon dill seeds

1 cup cider vinegar

2 tablespoons sugar

1 bay leaf

3 garlic cloves, sliced

1 tablespoon kosher salt

1/8 teaspoon crushed red pepper flakes


1. Bring an Anolon® Authority 4-Quart Covered Saucepot of salted water to a boil. Add the carrots and cook until the colors brighten, 1 minute; drain and transfer to a bowl. 

2. Combine the coriander seeds, mustard seeds and dill seeds in an Anolon® Authority 8.5-Inch French Skillet over medium heat. Cook, shaking skillet, until the spices are fragrant and lightly toasted, about 3-4 minutes; transfer to a small Anolon® Authority 3 Qt. Covered Saucepan. To the saucepan add the vinegar, sugar, bay leaf, garlic, salt, pepper flakes and 1 cup water. Bring the mixture to a boil over high heat, stirring until the sugar dissolves. Pour the mixture over the carrots and let cool to room temperature. Cover with plastic wrap and chill at least 2 hours. Store in an airtight container for up to 1 month.