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Pickled Carrots With Mint

Pickled Carrots With Mint
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Serves 8| Hands-On Time: | Total Time:



  1. Bring a large saucepan of water to a boil. Add the carrots and cook for 2 minutes; drain and run under cold water to cool. Transfer to a bowl.
  2. Meanwhile, in a small saucepan, combine the vinegar, sugar, coriander and mustard seeds, ½ teaspoon salt, and 1 ½ cups water and bring to a boil. Pour over the carrots and let cool to room temperature. Add the mint and refrigerate for at least 2 hours.
By November, 2010

Nutritional Information

  • Per Serving
  • Calories 49
  • Fat 0g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 158mg
  • Protein 1g
  • Carbohydrate 12g
  • Sugar 9g
  • Fiber 2g
  • Iron 1mg
  • Calcium 22mg
What does this mean? See Nutrition 101 .

Quick Tip

Julienned carrots
The carrots can be made up to 3 days in advance; refrigerate covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.