Pickled Carrots Recipe
Pickled Carrots Recipe
Quick pickled carrots – Julienne aka Matchstick cut – Makes 250ml or 1 cup
Ingredients
- 1-2 Carrots
- 100 g Water 1/2 cup
- 75 g White Vinegar 3/8 cup
- 25 g Apple Cider Vinegar 1/8 cup
- 5 g Salt 1 tsp
- 16 g Sugar 1.5 tbsp. Sugar substitute, such as honey is ok!
- 1 Cloves Garlic Minced or crushed
- 1 Sprig Thyme
- 5 Black Peppercorns
- 1 Bay Leaf
- 1 Pinch Red Pepper Flakes
Instructions
Julienne (Matchstick) Carrots
- Peel the carrots1-2 Carrots
- Cut off ends
- Cut into 2-3 inch / 5cm sections
- Cut one edge lengthwise so you have a stable surface to cut the rest of the carrot
- Turn to rest on that new flat surface
- Cut into 3mm slices
- Stack a few of those slices
- Cut them into 3mm sticks
- Save all the trimmings for stock or salads
Pickling Brine
- Add water, vinegar, and apple cider vinegar, salt, and sugar to a pot and bring to a boil. Then remove from the heat.100 g Water, 75 g White Vinegar, 25 g Apple Cider Vinegar, 5 g Salt, 16 g Sugar
Assemble
- Put carrots in jar1-2 Carrots
- Put rest of herbs and spices in jar1 Cloves Garlic, 1 Sprig Thyme, 5 Black Peppercorns, 1 Bay Leaf, 1 Pinch Red Pepper Flakes
- Pour brine into jar. Add more water if it doesn't fill up all the way.
- Let sit at room temp uncovered for an hour.
- You can eat them right away or put in fridge.
- They'll last a few weeks.
- Enjoy!
