Quick Pickled Carrots
Ingredients
The carrots
-
1
pound
carrots, sliced into sticks
The flavorings
-
2
cloves
garlic, halved
-
1
teaspoon
black peppercorns
-
1
heaping teaspoon
cumin seeds
-
1
heaping teaspoon
coriander seeds
The brine
-
1
cup
distilled white vinegar
-
1
cup
water
-
2
tablespoons
cane sugar
-
1
tablespoon
sea salt
Instructions
- Prepare the carrots by washing and cutting them into sticks that fit into jars.
- Pack the carrots into jars and add garlic and peppercorns.
- Toast the cumin and coriander seeds in a dry saucepan over medium-low heat until fragrant.
- Divide the toasted spices among the jars.
- In the same saucepan, combine vinegar, water, sugar, and salt, and heat until dissolved.
- Pour the brine over the carrots and let cool to room temperature.
- Cover the jars and refrigerate for at least 3 days before eating.
Nutrition Facts (estimated)
Servings
8
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
300mg
Cholesterol
0mg
You might also like