Quick Pickled Carrots (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Ice
02 -
6 cups carrots, thinly sliced (~4 large carrots)
03 -
1/2 cup onion (diced or sliced)
04 -
1/2 tsp black peppercorns (divided)
05 -
1/2 tsp red pepper flakes (optional)
06 -
1/4 cup sliced red bell pepper (optional)
07 -
4 sprigs fresh dill
→ Brine
08 -
1/2 cup apple cider vinegar
09 -
1/2 cup white vinegar
10 -
3/4 cup water
11 -
3 cloves garlic (roughly chopped)
12 -
2 tbsp kosher salt
13 -
3 tbsp sugar
# Instructions:
01 -
Fill a medium mixing bowl with ice and water. Peel and slice the carrots into thin coins. Fill a medium saucepan with a few inches of water and bring it to a boil. Carefully add the carrots and reduce the temp to medium-high. Cook for 2 minutes. Drain the carrots and transfer them to the ice water for 5 minutes. Drain again.
02 -
In a saucepan, bring vinegar(s), water salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep hot on the stove.
03 -
In clean jars, evenly divide the onion, peppercorns, and red pepper flakes. Add the carrots to the jars. Tuck some of the dill and sliced red pepper amongst the carrot coins. Pour the warm brine over the carrots, put a lid on the jars, and keep them on the counter for 12 hours. Transfer jars to the fridge. Will keep for 3-4 weeks.
# Notes:
01 -
Makes 1 quart
02 -
Optional seasonings include bay leaf, coriander, or mustard seeds
03 -
Will keep in the fridge for 3-4 weeks