Discover quick, flavorful ideas for tangy pickled carrots. Try this easy recipe and add a crunchy twist to your meals today!

Scale

4 large carrots

1 cup of water

1 cup of vinegar (white or apple cider)

1/4 cup of sugar

1 tablespoon of salt

1 garlic clove, minced

Spices (optional): peppercorns, mustard seeds, or dill

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Start by washing and peeling the carrots. Cut them into sticks about ¼ inch thick.

In a saucepan over medium heat, combine the water, vinegar, sugar, and salt. Stir until dissolved and bring to a gentle boil.

Once the brine is boiling, add in the minced garlic and any spices you’ve chosen. Let it simmer for a couple more minutes.

Using sterilized jars, tightly pack your carrot sticks into the jars, leaving a little room at the top for the brine.

Carefully ladle the hot brine over the carrots until they’re completely submerged. Tap the jars gently to remove any air bubbles.

Screw on the lids and let the jars cool to room temperature. Once cool, pop them into the fridge and let them marinate for at least 24 hours.

A delightful and easy recipe for pickled carrots that adds a crunchy and tangy twist to your meals.