Quick Pickled Carrots
These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board.
Equipment
- medium saucepan
- jars
Ingredients
- 1 pound carrots, sliced into sticks
- 2 cloves garlic, halved
- 1 teaspoon black peppercorns
- 1 heaping teaspoon cumin seeds
- 1 heaping teaspoon coriander seeds
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
Instructions
- Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
- Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.
- Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.
- Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.
Notes
The pickled carrots have the best flavor after at least three days in the fridge.
Nutrition
Serving: 1servingCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 4gVitamin A: 40IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg
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