Quick Pickled Carrots Food

QUICK PICKLED CARROTS

Quick Pickled Carrots image

A step-by-step guide for making quick pickled carrots. Only 4 ingredients required!

Provided by Minimalist Baker

Categories Side

Time 1h20m

Number Of Ingredients 5

Ingredients

~1 lb carrots, tops removed, peeled if needed, sliced into sticks
2/3 cup distilled white or apple cider vinegar
2/3 cup water
1/2 tsp sea salt
1 Tbsp organic cane sugar ((or stevia to taste))

Steps:

Add carrots to a large mason jar or glass container. Set aside.
To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Nutrition Facts : ServingSize 1 two-piece servings, Calories 29 kcal, Carbohydrate 6.9 g, Protein 0.5 g, Fat 0.1 g, Sodium 185 mg, Fiber 1.6 g, Sugar 4.2 g, UnsaturatedFat 0.07 g

QUICK-PICKLED CARROTS

Quick-Pickled Carrots image

Provided by Anna Stockwell

Categories Mustard Side Low Fat Kid-Friendly Low Cal High Fiber Vinegar Carrot Spring Healthy Vegan Boil Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1 cup apple cider vinegar
1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds

Steps:

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

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