loveandlemons5.0
Quick Pickled Carrots
These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. Find more serving suggestions in the blog post above. Note that the pickled carrots have the best flavor after at least three days in the fridge.
👥 8 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Divide the carrots between 2 (16-ounce) jars or 3 (10-ounce) jars. Divide the garlic and peppercorns among the jars.
carrots, sliced into sticks according to the size of your jars1 pound
2
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.
3
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.
water1 cupcarrots, sliced into sticks according to the size of your jars1 pound
4
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.
carrots, sliced into sticks according to the size of your jars1 pound
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