Quick Carrot Pickles
Author:Quick carrot pickles are bright, tangy, and the perfect crunchy snack. These pickles are the perfect accompaniment to sandwiches, burgers, or grilled meats!
Equipment
Ingredients
- 1.5 lbs carrots
- 2 cups white vinegar
- 2 cups water
- 8 cloves garlic
- 2 tbsp sugar
- 2 tbsp salt
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tsp cloves
- 3 bay leaves
Instructions
- Rinse carrots thoroughly.
- Peel carrots.
- Slice carrots into thin strips.
- Pack the carrot strips into clean glass jars. Set jars aside.
- To a medium sized pot, add water and all remaining brine ingredients.
- Simmer contents of pot over medium heat for 10 minutes, stirring occasionally to help dissolve sugar.
- Once sugar is dissolved, carefully pour brine into the jars containing the carrot strips.
- Allow jars to cool to room temperature, uncovered.
- Cover jars and place into fridge. Allow flavors to meld for at least 4 hours.
Video
Notes
*Nutritional information is calculated using online tools and is provided as a courtesy. The values can vary depending on which ingredients and brands are used.
- Slice the carrot sticks very thinly.
- If you find that too much brine has evaporated during the simmering process, add additional white vinegar or water to each jar in order to fully submerge the carrots.
- Save large empty glass jars (from store-bought pasta sauce, olives, etc.) so that you have generously sized jars ready to use.
- If you don’t have any glass jars on hand, feel free to use glass Tupperware containers.
Nutrition*
Calories: 71kcalCarbohydrates: 13gProtein: 1gFat: 1g
Did you make this recipe?Please leave a comment!