Easy Pickled Carrots
This recipe shows you how to make quick and easy pickled carrots that add flavor to any meal.
Equipment
- Cutting board
- Jar for pickling
Ingredients
Carrots
- 4 medium-sized carrots, peeled and julienned
Pickling Liquid
- 1 cup water
- 1 cup white vinegar or rice vinegar for an Asian twist
- 4 tablespoons granulated sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes optional for spice
- 2 cloves garlic, thinly sliced
- 1 inch fresh ginger, peeled and julienned optional
Instructions
- In a bowl, combine the water, white vinegar, sugar, salt, red pepper flakes, garlic, and ginger. Stir until the sugar and salt dissolve.
- Add the julienned carrots to the pickling liquid. Ensure they are fully submerged. Let them pickle for at least 30 minutes before serving.
Notes
These pickled carrots can be stored in the refrigerator for up to two weeks. Adjust the spice level by adding more or less red pepper flakes.