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Mint Marinated Carrots

<Mint Marinated Carrots

These lovely marinated carrots make a nice side dish with a sandwich. They are also especially good to take on a picnic or to serve with any Mid-Eastern meal.

Makes about one quart.


  • 4 c carrots, peeled and sliced (1/4 inch thick)
  • 1 Tbsp vegetable oil
  • 3 Tbsp seasoned rice vinegar
  • 1 large clove garlic, cut in half lengthwise
  • 1/2 Tbsp dry mint
  • 1/2 Tbsp coriander seed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 sprigs fresh mint (optional)


  1. Place carrots in a medium sauce pan and cover (barely) with lightly salted water. Bring to boil over high heat.
  2. Reduce heat and simmer 4 minutes. Drain, reserving cooking liquid.
  3. In a 2-quart jar, place the oil, vinegar, garlic, dry mint, coriander seed, salt, pepper and sprigs of mint.
  4. Add carrots and enough of the cooking liquid to cover the carrots.
  5. Stir and allow to sit at room temperature until cool. Cap and refrigerate at least 2 hours before serving.
  6. Keep refrigerated and use with a week.

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