Quick Pickled Carrots
You're going to love how easy these quick pickled carrots are. Whether you have a harvest from your garden or you want to experiment with a few carrots in your fridge, give this recipe a try. You'll be pickling in no time!
Servings: 4 servings
- 6-8 carrots peeled and sliced lengthwise into fourths.
- 6 springs dill
- 1 garlic clove
- 3/4 cup water
- 3/4 cup vinegar
- 2 tsps sea salt
- 1 1/2 tsps cane sugar
- pinch red pepper flakes optional
After peeling and trimming the carrots to fit, pack them into a glass mason jar. I used a tall 750ml jar (which is about 25oz for my US friends, or you can divide them between two smaller jars).
I packed as many as I could (about 6) while still having room to add the whole clove of garlic and dill.
Add the rest of the ingredients into a saucepan and bring to a boil. Once the sugar and salt are dissolved, remove from heat and carefully pour into the jar.
Let cool to room temperature (about 30-40 minutes), put a lid on the jar and move to the refrigerator.
Serving: 1serving | Calories: 54kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1230mg | Potassium: 304mg | Fiber: 3g | Sugar: 6g | Vitamin A: 15402IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg