Quick Pickled Carrots
Quick Pickled Carrots
Ingredients
- ½ cup (125 ml) water
- ½ cup (125 ml) white vinegar
- 2 tbsp sugar
- 2 tsp pickling salt
- 2 tsp mixture of whole spices (such as mustard seeds, cumin seeds, coriander seeds, pink or black peppercorns)
- 12 Nantes carrots, peeled and halved if needed
Instructions
- In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
- Place the carrots in a 2-cup (500 ml) glass jar. Cover the carrots with hot pickling liquid, pouring to ½ inch (1 cm) of the top rim. Let cool, cover and refrigerate for 24 hours. The carrots will keep in the refrigerator for 1 month.
Quick Pickled Carrots