Nigella Lawson’s Quick-Pickled Carrots

Yield: 6 servings
Calories: 45

This quick pickling recipe can be applied to any vegetable. Carrots, beets, peppers – it’s up to you. It takes only two hours, and you never end up making too much. 


  • 2 large carrots, peeled
  • 3/4 cup apple cider vinegar or white wine vinegar
  • 3/4 cup cold water
  • 2 tbsp honey
  • 2 tsp sea salt flakes or kosher salt
  • 2 bay leaves
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 4 cardamom pods
  • 1 jar with vinegar-proof lid


1. Peel carrots and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.


2. Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.


3. Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.


4. Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.

Watch The Video

This recipe was recently featured in The Truth About Zero Calorie Foods.

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