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–+ servings

Pickled Carrots

Crisp and tangy pickled carrots that make a perfect snack or condiment.
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Prep Time 15 minutes
Total Time 1 day
Servings: 4 servings
Course: condiment, Snack
Cuisine: American, Asian
Calories: 30
Ingredients Method Nutrition Notes

Ingredients
  

Pickled Carrots
  • 4 medium carrots peeled and cut into sticks
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon sugar adjust to taste
  • 1 tablespoon salt kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon mustard seeds
  • 1 clove garlic smashed

Method
 

Prepare the Brine
  1. In a saucepan, combine water, white vinegar, sugar, salt, peppercorns, mustard seeds, garlic, and bay leaf. Bring to a boil over medium heat, stirring until sugar and salt dissolve.
Pack the Carrots
  1. Place the carrot sticks in a clean mason jar, packing them tightly.
Add the Brine
  1. Pour the hot brine over the carrots in the jar, ensuring they are fully submerged. Seal the jar with a lid.
Cool and Refrigerate
  1. Allow the jar to cool to room temperature, then refrigerate for at least 24 hours before consuming for best flavor.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 7gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

These pickled carrots can be stored in the refrigerator for up to 2 weeks.

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