Quick Pickled Carrots
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(8)
Ingredients
8 servings
- 1 pound carrots, sliced into sticks according to the size of your jars
- 2 garlic cloves, halved
- 1 teaspoon black peppercorns
- 1 heaping teaspoon cumin seeds
- 1 heaping teaspoon coriander seeds
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
How would you rate this recipe?
Preparation
Step 1
Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
Step 2
Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.
Step 3
Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.
Step 4
Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.
Step 5
Save recipe for the next time?
Chef's notes
The pickled carrots have the best flavor after at least three days in the fridge.
