Crisp & Tangy Pickled Carrots
These pickled carrots are a vibrant, easy-to-make addition to any meal, offering a crisp and tangy flavor that enhances various dishes.
Ingredients
For the Pickling Brine
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 cloves garlic, peeled and smashed
- 1 leaf bay leaf
For the Carrots
- 4 large carrots, peeled and cut into sticks
Instructions
Preparation
- In a saucepan, combine the water, vinegar, sugar, and salt. Bring to a boil, stirring until the sugar and salt dissolve.
- Add the black peppercorns, mustard seeds, garlic, and bay leaf to the brine.
- Place the carrot sticks in a clean jar.
- Pour the hot brine over the carrots, ensuring they are fully submerged.
- Allow the jar to cool to room temperature, then seal and refrigerate.
Pickling
- Let the carrots pickle for at least 24 hours before enjoying, ideally for a week for maximum flavor.
Notes
Store the pickled carrots in the refrigerator for up to a month, getting tastier over time. For extra flavor, consider adding red pepper flakes or dill. Ensure the jar is sterilized to avoid contamination and try different vinegars for unique flavors. For a sweeter version, add more sugar or slices of fresh ginger.