Pickled Carrot Rounds

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  • 1Servings


  • 1/2 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 1 clove garlic, crushed
  • 1 teaspoon fennel seeds
  • 1/2 pound carrots, sliced on an angle into 1/4-inch-thick rounds


In small saucepan, bring 1 cup water, vinegar, sugar, salt, garlic and fennel seeds to boil. Pour liquid over carrots in heatproof container; let cool, cover and refrigerate 24 hours.