QUICK PICKLED CARROTS
Quick pickled carrots are a breeze to make.
Besides charcuterie boards, salads and snacking they make an amazing hostess gift.
Besides the carrots you'll need:
Distilled White Vinegar
Red Pepper Flakes
Wash and peel the carrots. Trim off the tops and bottoms.
Slice into medallions about 1/8 inch thick.
Put the slices in a clean jar.
Combine remaining ingredients in a small saucepan and bring to a boil.
Stir to dissolve salt and sugar.
Take the brine off the heat and pour over the carrots.
Seal tightly and refrigerate for 2 days before serving.
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