Spicy Pickled Carrots with Garlic and Coriander | CUESA

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Spicy Pickled Carrots with Garlic and Coriander


Romney Steele, The Cook and Her Farmer

This recipe was demonstrated for CUESA’s Market to Table program on February 28, 2015 in partnership with the sf|noir Wine & Food Festival.

Cut the carrots into various shapes, or leave them semi-whole, with their tops intact. The longer they sit in the pickling liquid, the more flavorful they become.

Makes about 16 to 20 pickles


¾ cup champagne vinegar
Splash apple cider or sherry vinegar
½ cup water
1 tablespoon coriander seeds
3 cloves garlic, sliced
5 whole black peppercorns
1 dried red chile, torn
1 bay leaf
1 whole star anise
Pinch salt
2 bunches young carrots, trimmed, peeled and halved lengthwise
1 Fresno chile (or other fresh red chile), seeded and thinly sliced
A few sprigs cilantro, or carrot tops


In a medium saucepan, bring the vinegars, water, coriander, garlic, peppercorns, dried chile, bay leaf, star anise, and salt to a boil. Simmer for 2 minutes.

Meanwhile, blanch the carrots in boiling, salted water for 1 minute. Drain and refresh in cold water.

Place the carrots in a shallow dish along with the sliced pepper and a few sprigs of cilantro or carrot tops for visual contrast. Pour the hot pickling liquid over the top.

Let cool to room temperature. Chill to serve.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »