Pickled Carrots
These vibrant and flavorful pickled carrots are easy to prepare, adding a crunchy texture and tangy taste to your meals, whether as a snack or a topping on various dishes.
Ingredients
Vegetables
- 1 pound Carrots, peeled and cut into sticks Use fresh, crisp carrots for the best texture.
Pickling Liquid
- 1 cup Water
- 1 cup White vinegar You can substitute with apple cider vinegar for a different taste.
- 2 tablespoons Sugar Adjust to taste; add more for added sweetness.
- 1 tablespoon Salt
- 2 cloves Garlic, smashed
- 1 teaspoon Black peppercorns Experiment by adding other spices like red pepper flakes or mustard seeds.
- 1 bunch Dill Add on top of the carrots.
Instructions
Preparation
- 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 be served as a snack or used as a tangy topping on salads, tacos, and sandwiches. Store in the refrigerator for up to two weeks, keeping them submerged in pickling liquid.