Quick Pickled Carrots

Place the carrots in a 2-cup 500. Pack jars with carrots leaving 1 inch of space at top of each.

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To make these pickled carrots start with vinegar and water combined with sugar salt garlic cloves and pickling spice.

Quick pickled carrots. When the water comes to a boil drop in the carrots and cook for 2 minutes. Add the julienned carrots and cover tightly with plastic wrap. Shred up or spiralize a carrot and place it inside a mason jar or airtight container.

Mix the boiling water vinegar salt and sugar together and stir until the salt and sugar dissolve. Step 1 In a large bowl stir the sugar and salt into the vinegar until completely dissolved. In a small pot bring the water vinegar sugar pickling salt and spices to a boil.

Its better to have the carrots be a little too crisp than too soft and mushy. Pour the brine onto the carrots. Divide herbs spices and garlic evenly between 2 widemouthed pint-size jars.

In a bowl whisk together the sugar salt rice wine vinegar and water until everything is well mixed. If you havent ever pickled carrots its super easy and takes just minutes. Use two if necessary.

Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Place the cut carrots inside of a wide mouthed 16 oz mason jar. Simmer over low heat for 3 minutes.

When time is up remove carrots from water and run under cold water to stop cooking. 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. Combine vinegar water and.

Unlike regular traditional canning recipes that require the use of a water bath these carrots are quick pickled. Let the carrots marinate for at least 30. The thinner the carrot pieces the easier it is for the carrot to pickle quickly.

Pour cooled liquid over top seal jars and refrigerate. Carefully add carrots to boiling water and cook for about 5 minutes until just softened. Quick Pickled Carrots.

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