Quick Pickled Carrots
Quick pickled carrots are a breeze to make and perfect for serving numerous ways. Besides charcuterie boards, salads and snacking they make an amazing hostess gift.
Ingredients
- 10 ounces carrots about 4 medium carrots
- 1 cup water
- 1 Tablespoon uniodized salt
- ¼ cup distilled white vinegar
- ½ teaspoon whole black peppercorns
- ¾ teaspoon whole cloves
- ¼ teaspoon red pepper flakes optional
- 1 teaspoon sugar
Instructions
- Wash and peel carrots. Trim off the tops and bottoms and cut into approximately ⅛ inch thick slices. Place in a clean pint size jar.
- Combine remaining ingredients in a small saucepan and bring to a boil. Stir just until sugar and salt dissolve and then remove from heat and pour over carrots.
- Seal tightly and refrigerate until ready to eat - about 2 days.
Notes
- This recipe makes enough for one pint sized jar, but can easily be doubled or tripled.
- Use uniodized salt. Any type may be used.
- Amount of cloves can be adjusted for strength of flavor desired.
- For pickled carrots that are more tender boil the slices for about 3 minutes before placing in the pickling jar.
Tried this recipe?Let us know how it was!