thepioneerwoman5.0
How to Make Quick Pickled Carrots
I have no problem admitting to you that sometimes, quite frequently actually, my lunch consists solely of pickled vegetables.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 40 min🔥 Cook: 10 min👤 Brenda Score📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●stove
📝 Preparation Steps
1
Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about ⏱️ 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
2
Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for ⏱️ 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
3
This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.
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