Quick pickled carrots are a cinch to make and are great for snacking or adding to sandwiches, wraps or salads. They will easily keep in the refrigerator for up to three months, so I typically make a large batch…they go fast in this house!
To start, add two cups of white vinegar, 1½ cups of cold water, a thumb-sized piece of fresh ginger that has been peeled, three cloves of garlic that have been peeled and smashed, ½ teaspoon of red chili flakes, 2 teaspoons of salt, ½ teaspoon of black pepper, one tablespoon of granulated sugar, 3 dried whole all-spice berries and two whole cloves. Bring the contents to a boil.
While the vinegar is heating, peel and cut three large carrots into matchsticks. Place the carrots into a 32 ounce glass jar with a lid. When the vinegar is piping hot, pour it over the carrots. Seal the jar and let it sit on the counter for two hours. After two hours, store the jar in the refrigerator. These pickles will be ready to eat the same day that they are made, but get better with time. Enjoy!
Quick Pickled Carrots
Ingredients
- 2 cups white vinegar
- 1½ cups cold water
- a thumb-sized piece of raw ginger, peeled
- 3 cloves garlic, crushed
- 2 tsp salt
- ½ tsp black pepper
- 1 tbsp granulated sugar
- ½ tsp red chili flakes
- 3 whole, dried all-spice berries
- 2 whole cloves
- 3 large carrots
Instructions
- Pour the vinegar, water, sugar and spices into a medium-sized sauce pan and bring to a boil.
- While the vinegar mixture heats, peel and cut three large carrots into match sticks.
- Place the carrots into a large, 32-ounce glass container with lid. Pour the hot vinegar over the carrots, seal and let the carrots marinate on the counter for two hours.
- Store the carrots in the refrigerator and eat at you leisure. The carrots will keep for up to three months. Enjoy!
