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!