Quick-Pickled Carrots

Spread, Relish & Pickle

Difficulty: Easy Servings: 2 1/2 cups Source:

Ingredients

1 lb. carrots peeled and sliced on the diagonal into 1/8-inch-thick coins

1 cup apple cider vinegar

1/4 cup sugar

2 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

Description

ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes

Directions

Place carrots in a heatproof resealable container or jar.

Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot.

Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots.

Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

Notes

Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.