Description
Transform humble carrots into a vibrant and tangy delicacy with this simple pickling recipe that brightens any dish.
Ingredients
Scale
- 1 pound of fresh carrots
- 1 cup of distilled white vinegar
- 1 cup of water
- 2 tablespoons of sugar
- 2 teaspoons of salt
- 1 teaspoon of black peppercorns
- 2–3 cloves of garlic, thinly sliced
- 1 teaspoon of red pepper flakes (optional)
- Fresh herbs like dill or thyme (optional)
Instructions
- Wash the carrots thoroughly. Trim the tops and tails, then slice them into sticks.
- Combine the distilled white vinegar, water, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally.
- Remove from heat. Add the black peppercorns, sliced garlic, and red pepper flakes.
- Pack the carrot sticks into a clean, sterilized jar and add fresh herbs or garlic if desired.
- Pour the hot pickling liquid over the carrots, ensuring they are submerged.
- Seal the jar tightly and let it cool to room temperature. Store in the refrigerator.
Notes
For a slightly fruity twist, substitute apple cider vinegar for distilled vinegar. Pickled carrots are best enjoyed within 2-3 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 60
- Sugar: 4g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg