Quick Pickled Carrots

Pour the brine onto the carrots. Shred up or spiralize a carrot and place it inside a mason jar or airtight container.

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Pack jars with carrots leaving 1 inch of space at top of each.

Quick pickled carrots. Let the carrots marinate for at least 30. Quick Pickled Carrots. When time is up remove carrots from water and run under cold water to stop cooking.

In a small pot bring the water vinegar sugar pickling salt and spices to a boil. To make these pickled carrots start with vinegar and water combined with sugar salt garlic cloves and pickling spice. If you havent ever pickled carrots its super easy and takes just minutes.

Pour the liquid over the carrots and then place it in the fridge for at least 4 hours before serving or store for up to 2 weeks. Carefully add carrots to boiling water and cook for about 5 minutes until just softened. The thinner the carrot pieces the easier it is for the carrot to pickle quickly.

Add the julienned carrots and cover tightly with plastic wrap. Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Combine vinegar water and.

Simmer over low heat for 3 minutes. Unlike regular traditional canning recipes that require the use of a water bath these carrots are quick pickled. Mix the boiling water vinegar salt and sugar together and stir until the salt and sugar dissolve.

Place the carrots in a 2-cup 500. Step 1 In a large bowl stir the sugar and salt into the vinegar until completely dissolved. When the water comes to a boil drop in the carrots and cook for 2 minutes.

Pour cooled liquid over top seal jars and refrigerate. Use two if necessary. In a bowl whisk together the sugar salt rice wine vinegar and water until everything is well mixed.

Its better to have the carrots be a little too crisp than too soft and mushy. Place the cut carrots inside of a wide mouthed 16 oz mason jar. Divide herbs spices and garlic evenly between 2 widemouthed pint-size jars.

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