Pickled Carrots

Quick Pickled Carrots

1 lb matchstick carrots or carrots with tops cut off (any veggies work)

2/3 cup distilled white or apple cider vinegar (or any vinegar and combination)

2/3 cup water

1/2 tsp salt

1 Tbsp sugar or brown sugar (any sugar just make sure it dissolves when heated)

Add carrots to a large mason jar or glass container. Set aside.
To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. 

Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
Will keep in the refrigerator for 2-3 weeks (sometimes longer). 

Not freezer friendly.

https://minimalistbaker.com/quick-pickled-carrots/

Try add-ins for different flavours

ginger

black pepper

sliced shallots

garlic powder

garlic cloves

caraway seeds

chilli flakes 

5/6 sprigs of fresh thyme

4 whole allspice berries

2 bay leafs

1” thinly sliced ginger

ginger garlic 

chili paste

(2 lb carrots

4 cups distilled vinegar

1 cup apple cider vinegar

6 tbsp sugar

2 tbsp salt

1 tbsp peppercorns

1 large jalapeno sliced in half

chili flakes

top off jars with water)

Nutrition Facts
Servings: 8
Amount per serving
Calories	33
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 188mg	8%
Total Carbohydrate 7.3g	3%
Dietary Fiber 1.4g	5%
Total Sugars 4.4g
Protein 0.5g
Vitamin D 0mcg	0%
Calcium 21mg	2%
Iron 0mg	1%
Potassium 196mg	4%