Quick Pickled Carrots are an easy and delicious way to preserve the fresh crunch of carrots with a tangy, slightly sweet and spicy flavor. Perfect for a snack or as a condiment.
Ingredients
- 500 g carrots peeled and cut into sticks
- 250 ml white vinegar or apple cider vinegar
- 250 ml water
- 50 g sugar
- 1 tbsp salt
- 1 tsp red pepper flakes optional, for heat
- 2 cloves garlic peeled and smashed
- 10 g dill
Instructions
- Prepare the carrots by peeling and cutting them into sticks.
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil until the sugar and salt have dissolved.
- Place the carrots, garlic, dill and red pepper flakes in a clean jar.
- Pour the hot vinegar mixture over the carrots, ensuring they are fully submerged.
- Seal the jar and let it cool to room temperature before refrigerating.
- Allow the carrots to pickle for at least 24 hours before serving for the best flavor.
Nutrition
Serving: 1gCalories: 25kcalCarbohydrates: 6gSodium: 300mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 5000IUVitamin C: 2mgCalcium: 20mgIron: 0.2mg