Pickled carrots are not something that will be eaten alone but rather a wonderful condiment that can be used to accompany many dishes. They can also be used as a component in a more complicated dish. Depending on the presentation desired, you can slice the carrots into rings or strips.
Quick pickling vegetables is a common way to treat vegetables. They add an acidic component to dishes such as sandwiches, bowls, and wraps. “Quick pickle” means it is for short-term use and not long-term storage.
This recipe uses apple cider vinegar but feel free to swap out the vinegar to subtly change the flavors. Try options such as Asian vinegar, leftover pickle vinegar, or malt vinegar.
Quick Pickled Carrots Recipe
- 2 carrots
- 1 cup sugar or honey
- 1 cup water
- 1 cup apple cider vinegar
- 1 jar
- Peel and thinly slice the carrots.
- Add to the glass jar the sugar, water, and apple cider vinegar, then mix well until the sugar is dissolved.
- Add to the jar the thinly sliced carrots and allow to soak for 3 to 4 hours. If you don’t plan to use immediately then place it in a chilled space.Note: This is not a preserving technique for long-term or room temperature storage.
More Vegetable Recipes
Greek Potato Salad
Grilled Side Dish