Quick Pickled Carrots
These Quick Pickled Carrots are quick and easy to make, making them a perfect addition to perk up salads, sandwiches, and soups, or just as a snack.
Servings: 12 oz
Ingredients
- 1 cup carrots (about ½ lb)
- ¼ white onion
- ¼ in piece ginger (thinly sliced or grated - see note)
- ½ cup apple cider vinegar
- ½ cup water
- 2 tbs sugar
- ½ tsp turmeric
- ½ tsp dried orange peel
- ½ tsp celery seed
- ¼ tsp salt
Instructions
- Thinly slice carrots and onion in about ¼ inch thick slices
- Add carrot, onion, and ginger slices to a mason jar (or glass dish), layering to mix the vegetables up
- Mix remaining ingredients in a small sauce pan, heat to boil, stirring occasionally. Boil 3 – 5 minutes until sugar is dissolved.
- Pour hot brine over carrots in jar
- Cool to room temperature, then cover and refrigerate at least 4 hours up to one day before serving
Notes
Ginger can be sliced or grated depending on your preference. I prefer to thinly slice it, as I like to eat the big slices of ginger.
If you prefer softer carrots, you can blanch them first. Just add the carrots to boiling water for about 3 -5 minutes, strain, and add them to the jar. You don’t want to cook them longer than 5 minutes, as they can get mushy.
This is a refrigerator pickle, so you will want to store the Quick Pickled Carrots in the fridge. The carrots should last up to about a month in the refrigerator.
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