Description
These quick and easy pickled carrots are a perfect addition to salads, sandwiches, or just as a snack!
Ingredients
Scale
- 1 pound carrots
- 2 cloves garlic (smashed)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon Kosher salt
- 1 tablespoon granulated sugar
- 1 teaspoon whole peppercorns
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Prep the carrots. Peel the carrots, then slice them to your liking. Use a julienne peeler for thin strips that pickle quickly, or cut them into thicker sticks if desired.
- Pack the carrots. Tightly pack the carrots into a clean pint-size jar (or two smaller jars). Tuck in the garlic and any optional add-ins.
- Make the brine. In a small saucepan, combine the vinegar, water, salt, sugar, peppercorns, and red pepper flakes. Bring just to a simmer, stirring until the salt and sugar dissolves.
- Pour and cool. Carefully pour the hot brine over the carrots, making sure they’re fully submerged. Let the jar cool to room temperature.
- Refrigerate. Cover and refrigerate for at least 1 hour before eating. They get better after a few hours and even better the next day.
Notes
- These pickled carrots can last for several weeks in the refrigerator.
- Feel free to experiment by adding other spices or vegetables!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 60
- Sugar: 4g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg