Pickled Carrots

Pickling carrots is one of the simplest ways to add a tangy and crunchy twist to your meals. This quick pickling method is perfect for those who want a healthy snack, a tangy addition to salads, or a flavorful topping for sandwiches.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 32 oz jar

Calories: 14 kcal per serving

Ingredients

1 lb - carrots
1 cup - water
1 cup - apple cider vinegar
3 tablespoons - honey
2 teaspoons - kosher salt
½ tsp - red pepper flakes
½ tsp - black peppercorns
3 cloves - garlic
1 inch - fresh ginger

Instructions

Place a slice of ginger, a clove of garlic, a pinch of red pepper flakes, and a few black peppercorns at the bottom of each mason jar (three 16oz jars or one 32oz jar).
Peel and cut the carrots into your desired shape. Place the cut carrots into the prepared jars.
In a small saucepan, combine water, apple cider vinegar, honey, and kosher salt. Bring to a boil, stirring until honey and salt are dissolved.
Pour the hot brine over the carrots, ensuring they are fully submerged. Distribute the spices evenly among the jars.
Allow the jars to cool to room temperature. Screw on the lids tightly and place the jars in the refrigerator.
Let the pickled carrots sit for at least 24 hours before eating. Enjoy as a snack, in salads, or as a sandwich topping.

Nutrition