Quick Pickled Carrots

Name: Quick Pickled Carrots
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 cups (500 ml)
Ingredients: ½ cup (125 ml) water; ½ cup (125 ml) white vinegar; 2 tbsp sugar; 2 tsp pickling salt; 2 tsp mixture of whole spices (such as mustard seeds, cumin seeds, coriander seeds, pink or black peppercorns); 12 Nantes carrots, peeled and halved if needed

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Preparation 15 min
Cooking 5 min
Marinating 24 h
Makes 2 cups (500 ml)

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- ½ cup (125 ml) water
- ½ cup (125 ml) white vinegar
- 2 tbsp sugar
- 2 tsp pickling salt
- 2 tsp mixture of whole spices (such as mustard seeds, cumin seeds, coriander seeds, pink or black peppercorns)
- 12 Nantes carrots, peeled and halved if needed

Preparation

- In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
- Place the carrots in a 2-cup (500 ml) glass jar. Cover the carrots with hot pickling liquid, pouring to ½ inch (1 cm) of the top rim. Let cool, cover and refrigerate for 24 hours. The carrots will keep in the refrigerator for 1 month.

Quick Pickled Carrots

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Ingredients

Preparation

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