Pickled Carrots
Pickled Carrots are easy to whip up and make for a fun topping on sandwiches, nachos, and so much else.
Servings: 12 servings
Ingredients
- 12 ounces carrots see note
- 1 cup hot water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 1/2 cup white vinegar
- 2 garlic cloves sliced
- 1 teaspoon peppercorns
Instructions
- Pack the carrots into a mason jar with the sliced garlic and peppercorns.
- Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.
- Cover the carrots in the water and vinegar mixture. Cover the jar and let rest for 30 minutes.
- Enjoy or store in the refrigerator for up to 4 weeks.
Notes
If you are pickling the whole carrots, you will need 12 ounces and you will need a quart mason jar. If you are doing the slices you will need 8 ounces of carrots (by weight) and the 8 ounce (by liquid) sized mason jar.