Pickled Carrots
My Pickled Carrots check all the boxes for a perfect side dish: they're refreshing, wholesome, and irresistible! Prepped in minutes using simple ingredients.
Equipment
- Glass Jar
Ingredients
- 3-4 whole carrots peeled and cut into sticks or slices
- 2 cups water
- 2 cups apple cider vinegar
- ⅓ cup sugar adjust to preference
- pinch sea salt
Instructions
- Carefully peel and cut carrots into sticks or strips. Place them inside of glass jar along with water, apple cider vinegar, sugar and salt.3-4 whole carrots, 2 cups water, 2 cups apple cider vinegar, ⅓ cup sugar, pinch sea salt
- Secure the lid to your jar and shake to mix well.
- Refrigerate overnight for the best results. Pickled carrots will last for 2-3 weeks in the fridge.
Video
Notes
- You'll want to use firm, fresh carrots for this recipe. If they're too soft, they won't do well pickling. So, make sure to use up those carrots before they get too soft in the fridge!
- Remove any blemishes from the carrots before slicing. Peeling them should take care of this.
- Mexican pickled carrots: To make Mexican pickled carrots, add jalapeños and a pinch of Mexican oregano. They're great on fajitas, tacos, and more!
- Pickled carrots and daikon: Add a little daikon to make pickled carrots and daikon - a Vietnamese treat typically used for banh mi sandwiches. You'll want to grate the carrots for this!
- If you love garlic, mince 1 clove garlic and add it to the jar with the carrots.
- Let the carrots sit for longer in the fridge to help them soak up the flavors of the brine even further. This is one of the best quick pickling recipes, but it's even better if you let it sit for a while!
Nutrition
Serving: 1servingCalories: 60kcalCarbohydrates: 12gProtein: 0.01gFat: 0.04gSodium: 8mgPotassium: 60mgFiber: 0.01gSugar: 11gVitamin A: 84IUVitamin C: 0.03mgCalcium: 8mgIron: 0.2mg
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