Description
A simple recipe for tangy and crunchy pickled carrots.
Ingredients
- Carrots – 1 pound, peeled and cut into sticks
- Water – 1 cup
- White vinegar – 1 cup
- Sugar – 2 tablespoons
- Salt – 1 tablespoon
- Garlic – 2 cloves, smashed
- Black peppercorns – 1 teaspoon
- Dill – 1 bunch
Instructions
- Prepare the carrots by peeling and cutting them into sticks.
- In a saucepan, combine water, vinegar, sugar, and salt. Heat until sugar and salt dissolve.
- Add smashed garlic and black peppercorns to the mixture.
- Place carrot sticks in a jar and pack them tightly.
- Pour the hot liquid over the carrots, ensuring they are fully submerged.
- Add dill on top of the carrots.
- Let the jar cool to room temperature, then seal and refrigerate.
- Allow the carrots to pickle for at least 24 hours before consuming.
Notes
- Pickled carrots can last for several weeks in the refrigerator.
- Adjust sugar and salt to taste for your preference.
- Try adding spices like chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 6g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pickled Carrots, Carrot Recipe, Quick Pickles