Pickled Carrots

Kimberly Killebrew

For a healthy, refreshing, and delicious snack, it's hard to beat Pickled Carrots!

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Prep Time 15

Cook Time 5

Chill Time 1

Total Time 1 20

Course condiment, Snack

Cuisine All

Servings

Calories 54 kcal

1 pound carrots , peeled and cut into sticks or slices or if very slender you can pickle them whole; can also be grated if preferred
1 cup white vinegar (5% acidity)
1 cup water
1/4 cup sugar (you can use less if preferred)
1 clove garlic , minced (optional)
1 tablespoon sea salt, kosher salt or pickling salt
4 whole allspice berries
1/4 teaspoon black peppercorns

Pack the carrots tightly into any sealable glass jar of your choice leaving about 1/2 inch headspace from the top. Carrot sticks will need to be cut to length according to the jars you're using.
To make the brine, place the vinegar, water, salt, sugar, garlic and spices to a small saucepan. Bring to a boil, reduce the heat and simmer for 2 minutes, stirring until the sugar and salt are dissolved.
Pour the hot brine over the carrots and distribute the spices as best you can between the jars. Make sure the carrots are submerged under the brine, leaving 1/4 inch headspace from the top of the jar.
Allow the carrots to cool completely. Screw on the lids and place the cooled jars in the refrigerator. Let them sit for at least 24 hours before eating them. Their flavor will continue to improve with time. The pickled carrots will keep in the refrigerator for up to a month.

Keyword Pickled Carrots

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