Quick Pickled Carrots
- Prep time: 135 minutes
- Cook time: 5 minutes
A crunchy, tangy condiment to keep on hand all summer long to jazz up salads, sandwiches, and bowls.
Ingredients
-
carrot
-
vinegar
-
water
-
sugar
-
salt
-
clove of garlic
-
coriander
-
bay leaf
Recipe steps
Prepare the carrots
Peel and cut the carrots into sticks or thin rounds. Arrange them in a clean glass jar with the garlic and spices.
Prepare the brine
In a saucepan, bring the vinegar, water, sugar, and salt to a boil until completely dissolved.
Pour and let rest
Pour the hot brine over the carrots in the jar until they are fully submerged. Let cool to room temperature, then seal and refrigerate for at least 2 hours, ideally overnight.
Enjoy
Serve as a side, in a bowl, or in a sandwich.
Tips and variations
- Add a slice of fresh chili or ginger for a spicier version. Keeps for about 2 weeks in the refrigerator.
Anti-waste tips
Carrots that are too thin, a bit wilted, or past their prime are perfect for this recipe: the marinade brings back their crunch and flavor.
You can also use fresh carrot tops, finely chopped, in a side salad instead of throwing them away.
