:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/OFTgOKn9wRn1io3pBEw1/3c13be2539337aa9ae87297bacf713.jpeg "How to make Quick & Easy Pickled Carrots")
How to make Quick & Easy Pickled Carrots
This effortless homemade Pickled Carrots recipe makes perfectly sweet and tangy pickles. They are an excellent side dish or means to garnish your favorite sandwiches, burgers or salads. It's not only healthy but it's also deliciously addictive.
Ingredients
- 1 lb of fresh carrots cleaned and peeled
- 2 cups of water
- 2 cups of white vinegar
- 1⁄4 Cup of granulated sugar
- 2 tbls of kosher salt
- 2 cloves of garlic smashed
- 1 tablespoon of mixed pickling spices
- 1 bay leaf
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Directions
Cut the carrots lengthwise into thin strips. Place the peeled and sliced carrots into a heatproof jar.
In a saucepan, combine water, white vinegar, sugar, and kosher salt. Over moderate heat, stir until the sugar and salt dissolve.
Add the garlic, pickling spices, and bay leaf into the saucepan; let it simmer for about 2 minutes.
Carefully pour the hot brine into the jar, covering the carrots completely. Make sure that the spices and garlic are evenly distributed.
Allow the pickled carrots to cool at room temperature.
Seal the jar tightly and refrigerate for at least 24 hours before serving.
These pickled carrots can be stored in the fridge for up to a month.
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