Pickled Carrots

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Pickled carrots make a colorful garnish and can be a delicious addition to a crudité plate along with olives and raw veggies.

You don’t have to do full-on canning to preserve your carrots. You can do a quick pickling process that will give you tasty pickled carrots the same day.

Author: Norann Oleson
Prep Time: 15 minutes
Other (cooling, chilling): 3 hours
Cook Time: 20 minutes
Total Time: 3 hours 35 minutes
Yield: 1-pint jar 1x
Category: Sides & Sauces

Ingredients

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1 pound carrots, peeled and sliced into coins or thin sticks
1 cup apple cider vinegar
1/2 cup water
1/4 cup sugar
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 teaspoon mustard seeds

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Instructions

Put your prepared carrots into a heatproof glass jar; a canning jar is a good choice.
Combine all the other ingredients in a pot and bring the mixture to a boil, stirring occasionally.
Once the mixture has reached a full boil, pour it over the carrots.
Let them cool, uncovered, until they reach room temperature.
Cover tightly and refrigerate for at least two hours.
These will keep for up to three weeks.

Find it online: https://foodgardening.mequoda.com/articles/preserving-your-carrots/