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Pickled Carrots and Garlic

Pickled Carrots & Garlic with Cumin

You can make these pickles a few days (or even a few hours) before your guests arrive, and they keep in the fridge for a couple of weeks.
Course Snack
Cuisine German
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Yield 8 servings
Calories 20 kcal
Author Deborah Madison


  • 4 carrots
  • 1 small head garlic
  • 1 jalapeño pepper sliced into rounds
  • 3/4 cup apple cider vinegar
  • 1 teaspoon cumin seeds
  • 3/4 teaspoon salt divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon black peppercorns


  1. Peel and slice the carrots (diagonally or crosswise, about 3/8" thick). Separate and peel the garlic cloves; keep them intact.
  2. Boil the carrots in lightly salted (1/4 tsp.) water for 3 minutes (using just enough water to cover), then drain.
  3. Combine the sugar, cumin seeds, peppercorns, 1/2 tsp. salt, vinegar, and 3/4 cup cold water in a bowl. Stir to dissolve the salt and sugar, then add the carrots, garlic, and jalapeño.
  4. Refrigerate at least a few hours (preferably overnight) before serving in a bowl with toothpicks.