Pickled Carrots


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This product is Spicy

Pickled Carrots

Selected as a Sofi Awards Finalist in the Appetizer, Antipasto, Hors D'Oeuvres category, 2015 Summer Fancy Food Show in NYC. Featured in The Fare Trade, curated by Food & Wine Best New Chef: Northwest, Chef Jenn Louis, in her recipe for Cabbage & Fennel Slaw.

Combining the bright flavor of ginger, the subtlety of rice vinegar and the heat and spice of red thai chiles provide our Ginger & Spice Pickled Carrots with a gingery bright start and a spicy hot finish. They pair delightfully with soft cheeses, topped on a southern style bánh mì with pulled pork or mixed into your favorite salad.

INGREDIENTS carrots, rice vinegar, sugar, water, ginger, kosher salt, crushed red pepper, chile

CARROTS AIN'T JUST FOR SALADS! • serve alongside cured meats & cheeses • top a southern-style bánh mì with pulled pork • roast & serve with seared scallop, quail egg & purple potato • blend into a ginger-carrot vinaigrette • drink a bloody carrey or carrot top cocktail

The Pernicious Pickling Co. Story

Hailing from Mississippi and England, Kendra Coggin and Baron Conway have been avid picklers since their mums first slathered Chow-Chow and Piccalilli on their school lunch sandwiches. Pernicious Pickling Co. was launched in October 2013 to celebrate the bold flavors of their Southern-English heritages and the rich cultural diversity of their new home in Southern California. With a philosophy that “Pickles ain’t just for Sandwiches,” Pernicious Pickling Co.’s family of products use the freshest vegetables, a range of different brines, and sophisticated combinations of spices to ensure that each product delivers flavors that are bold, balanced, and as delectable straight out of the jar as they are in the food and drinks we love. Launched in October 2013 in Costa Mesa, California Honored with Gold & Silver sofi Awards in the Pickles & Pickled Vegetable Category (2017), Good Food Awards Winner in the Pickles category (2016) & sofi Awards Finalist in the Appetizers, Antipasto, Hors D'Oeuvres category, Summer Fancy Food Show (2016 & 2015) Press features in Better Homes & Gardens, O, The Oprah Magazine, Food Network Magazine, Saveur, Food & Wine, Gourmet News, Tasting Table, Coast, Orange Coast, The Tasting Panel, and Laguna Beach Magazines Featured in curated artisanal boxes from The Mantry, Bespoke Post, The Fare Trade, Quarterly Co., and at the James Beard Foundation’s Taste America Los Angeles events