quick pickled carrots
These easy and flavorful carrots are crunchy, tangy, and sweet!
Print
Pin
Servings: servings
ingredients
- 1 lb carrots tops removed, peeled and cut into sticks or halves
- 1 cup distilled white or apple cider vinegar
- 1 cup water
- 1 1/2 tsp black peppercorns
- 1 tsp coriander seeds
- 1 Tbsp sea salt
- 1 1/2 Tbsp light brown sugar
instructions
- Place carrots in a large glass container. Set aside.
- Add vinegar, water, peppercorns, coriander seeds, salt, and sugar to a small pan. Bring to a simmer over medium-high heat. Cook, stirring often, until the sugar and salt are completely dissolved. Taste and adjust the flavor as desired by adding more salt or sugar.
- Add bring to the jar with carrots. The carrots should be completely submerged in the liquid. Seal and shake to combine.
- Refrigerator for at least 1 hour before enjoying. The longer they sit, the better they will taste!
- Store in the fridge for up to 2 to 3 weeks.
video
nutrition
Calories: 27kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.03g | Sodium: 610mg | Potassium: 147mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6318IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 0.3mg
Calories: 27kcal