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Introduction
Craving a tangy snack or a crunchy side dish that brightens up your meals? Look no further than these zesty homemade pickled carrots! 🥕✨ With the perfect balance of vinegar tang, subtle sweetness, and aromatic spices, this quick-pickle recipe is as versatile as it is delicious. Whether you're topping tacos, jazzing up a charcuterie board, or simply snacking straight from the jar, these pickled carrots are sure to impress.
Ingredients:
4–5 medium carrots, peeled and cut into sticks or rounds
1 cup white vinegar (or apple cider vinegar for a twist)
1 cup water
1 ½ tablespoons sugar
1 tablespoon salt
2 garlic cloves, sliced
½ teaspoon black peppercorns
½ teaspoon mustard seeds
¼ teaspoon red chili flakes (optional, for a spicy kick)
A few sprigs of fresh dill (optional)
Directions:
Prep the jars: Sterilize a glass jar by rinsing it with boiling water and letting it dry completely.
Slice the carrots: Peel and cut the carrots into uniform sticks or coins, depending on your preference.
Make the brine: In a saucepan, combine vinegar, water, sugar, and salt. Stir over medium heat until sugar and salt dissolve. Remove from heat.
Pack the jar: Place garlic, peppercorns, mustard seeds, chili flakes, and dill (if using) into the jar. Add the carrot sticks.
Pour the brine: Carefully pour the warm brine over the carrots, making sure they are fully submerged.
Seal and chill: Seal the jar tightly and let it cool to room temperature before refrigerating. Allow to pickle for at least 24 hours before eating, though 2–3 days yields the best flavor.
Serving and Storage Tips:
Serving Suggestions: Serve as a side to sandwiches, burgers, tacos, or grain bowls. They also make a standout addition to salads and appetizer platters.
Storage: Keep refrigerated in a sealed jar for up to 3 weeks. Always use a clean utensil to remove carrots to avoid contamination.
Variations:
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