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Pickled Carrots Recipe

Jonny
Quick pickled carrots - Julienne aka Matchstick cut - Makes 250ml or 1 cup
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Prep Time 5 minutes
Cook Time 5 minutes

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 carrots
    1-2 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 jar
    1-2 Carrots
  • Put rest of herbs and spices in jar
    1 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!