Easy Quick Pickled Carrots

These Easy Quick Pickled Carrots add a burst of zesty, tangy flavor to any dish.

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Prep Time 5

Cook Time 5

Cooling Time 30

Total Time 40

Course Condiment, Snack

Cuisine American

Servings servings

Calories 27 kcal

Equipment

cutting board
Kitchen Knife
Large Measuring Cup
Measuring spoons
small saucepan
wooden spoon
16 oz Glass Jar or Nonreactive Container

Ingredients

3 medium carrots, peeled See note 2
1 cup unseasoned rice vinegar
2 tablespoons sugar
3 teaspoons kosher salt See note 3

Instructions

Cut the carrots thinly in rounds. You are looking for them to fill about three-quarters of a 12- to 16-ounce glass Mason jar.
Make the brine. Combine vinegar, salt, and sugar and add to a small saucepan. Bring to a boil over medium-high heat, then lower the temperature to medium-low, stirring until the sugar and salt have dissolved.
Add carrot slices to the jar or another nonreactive container, such as a ceramic baking dish. Cover the carrots with the hot brine, ensuring they are completely covered.
Let cool to room temperature, about 30 minutes, then serve or store in the fridge for later use.

Notes

If you do not have a 16-ounce glass jar, you can use a nonreactive container like a ceramic baking dish. This recipe cannot be traditionally canned.

Nutrition

Serving: 1servingCalories: 27kcalCarbohydrates: 5gProtein: 0.2gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.003gSodium: 889mgPotassium: 74mgFiber: 1gSugar: 4gVitamin A: 3821IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg

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