Quick Pickled Carrots with Spicy Option
Ingredients
-
3
large
carrots
-
1
cup
white vinegar
-
1
cup
water
-
1
tablespoon
sugar
-
1
tablespoon
salt
-
3
cloves
garlic
-
1
jalapeño pepper
quarter lengthwise
Instructions
- Add carrots and jalapeño (if using) to a jar with a lid.
- Whisk vinegar, water, sugar, and salt in a small saucepan. Add garlic cloves if using.
- Bring the mixture to a boil, then reduce heat and gently cook for 5 minutes.
- Remove garlic cloves from the brine.
- Pour the brine over the carrots in the jar until fully covered.
- Set aside to cool for up to 2 hours, then refrigerate covered for at least 48 hours.
Nutrition Facts (estimated)
Servings
10 (2-piece) servings
Calories
18
Total fat
0.1g
Total carbohydrates
3g
Total protein
0.2g
Sodium
712mg
Cholesterol
0mg
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