Quick-Pickled Carrots
5.0
(1)
Active Time
15 minutes
Total Time
2 hours 15 minutes
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.
Ingredients
Makes about 2 1/2 cups
Preparation
Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.
Leave a Review
Reviews (1)
Back to TopThis is great! I made these for two dinner parties and literally everyone loved them. Easy to make and very tasty. I was in a hurry and was concerned they might be too crunchy so after pouring the boiling liquid mixture over the raw carrots, I let them cool to room temp. Then I microwaved the jar for two minutes and let it cool again to room temp before refrigerating for a couple of hours. They were great. Very tasty and a nice change from raw carrot sticks. I just cut them into carrot sticks as that was easier for an appetizer tray. Will definitely make again.
helenmarie617996
Winston-Salem, NC
10/25/2019
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