Quick Pickled Carrots
Discover the joy of homemade quick pickled carrots with this simple recipe. These carrots are a refreshing addition to any meal, summer picnic, sandwich, or just as a salty snack. Yum!
Servings: 16
Calories: 29kcal
Equipment
Ingredients
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- ¼ cup sugar
- Carrots sliced into sticks or rounds
Spices and Mix-Ins:
- Peppercorns pink or black
- Jalapeno Peppers
- Coriander Seeds
- Carrot Tops or Dill
- Red Pepper Flakes optional
Instructions
- In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
- Fill wide-mouth mason jars with your carrots.
- Add any desired spices and mix-ins. Add as much or as little as you'd like!
- Pour the hot liquid over the carrots until each jar is full. Close the jars and store in the fridge.
Video
Notes
- Feel free to cut the carrots into whichever shape you like best: rounds, thin sticks, wedges, shredded, or simply cut in half.
- The longer you let the carrots sit in the brine, the better they’ll taste. They can be eaten right away, but at least give them 3 days to marinate for maximum flavor.
- You can use any type of mason jar, but the wide mouthed version gives you the most space for adding vegetables. This recipe makes 2 16-ounce jars or 1 large 32-ounce jar.
Nutrition
Calories: 29kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 896mg | Potassium: 103mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4736IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.2mg