Pickled Carrots
Pickled Carrots are easy to whip up and make for a fun topping on sandwiches, nachos, and so much else.
Servings: 12 servings
Ingredients
- 12 ounces peeled carrots see note 1 and 2
- 2 garlic cloves sliced
- 1 teaspoon peppercorns
- 1 cup hot water
- 1 1/2 cup white vinegar
- 2 teaspoons kosher salt
- 1 tablespoon sugar
Instructions
- Pack the carrots into a mason jar with the sliced garlic and peppercorns.12 ounces peeled carrots, 2 garlic cloves, 1 teaspoon peppercorns
- Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.1 cup hot water, 1 tablespoon sugar, 2 teaspoons kosher salt, 1 1/2 cup white vinegar
- Cover the carrots in the water and vinegar mixture. Cover the jar and let rest for 30 minutes.
- Enjoy or store in the refrigerator for up to 1 to 3 months. Always use your best discretion when it comes to recipes. If the recipe seems off after a month, toss it and make more. Please read note 3.
Notes
- If you are pickling the whole carrots, you will need 12 ounces and you will need a quart mason jar. If you are doing the slices you will need 8 ounces of carrots (by weight) and the 8 ounce (by liquid) sized mason jar.
- This recipe results in pickled carrots that have a small crunch to them. If you prefer them to be soft you will want to blanch them first by boiling them for three minutes and then transferring them to an ice bath for five minutes.
- This recipe is meant to be a quick pickling recipe. It is not meant to be a shelf stable recipe to be kept in the pantry. Please store this recipe in your refrigerator.