© John Kernick
Active Time
Total Time
15 MIN
Serves : Makes about 2 cups

Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian Puglisi served pickled carrots with Champagne. Stevens serves her pickles with everything from split pea soup to roast lamb. Slideshow: More Pickled Vegetable Recipes

How to Make It


In a heatproof bowl, combine the carrots, radishes and chile. In a small saucepan, cook the vinegar, sugar and salt over low heat, stirring, until the sugar dissolves. Let cool for 5 minutes. Pour the brine over the vegetables and serve.

Make Ahead

The pickles can be refrigerated for up to 2 weeks.

You May Like