Quick Pickled Carrots

This recipe for Quick Pickled Carrots is simple and delicious, perfect for a crunchy, tangy snack.

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Prep Time 15

Cook Time 10

Cooling Time 1

Total Time 1 25

Course Snack

Cuisine American

Servings jars

Calories 45 kcal

Equipment

medium saucepan
Jars

Ingredients

1 pound carrots, sliced into sticks according to the size of your jars
2 cloves garlic halved
1 teaspoon black peppercorns
1 heaping teaspoon cumin seeds
1 heaping teaspoon coriander seeds
1 cup distilled white vinegar
1 cup water
2 tablespoons cane sugar
1 tablespoon sea salt

Instructions

Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
Heat a medium saucepan over medium-low heat and add the cumin and coriander seeds. Toast, stirring often, for 30 seconds to 1 minute, or until fragrant. Divide the spices among the jars.
Place the vinegar, water, sugar, and salt in the saucepan and heat over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour over the carrots.
Set aside to cool to room temperature, then cover the carrots and store in the fridge. They will be ready to eat after 3 days and will keep for up to 2 weeks.

Nutrition

Serving: 1jarCalories: 45kcalCarbohydrates: 10gProtein: 1gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 0.5mg

Keyword Carrot Recipes, Easy Recipes, Healthy Snacks, Pickled Carrots, Quick Pickles, vegetable side

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