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Quick Pickled Carrots

A simple and vibrant recipe for quick pickled carrots that adds a crunchy and tangy element to your meals, perfect for salads, sandwiches, or as a snack.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Snack
Cuisine: American
Calories: 30
Ingredients Method Notes

Ingredients
  

For the Pickled Carrots
  • 3 medium carrots, peeled and sliced into thin rounds Select bright, firm carrots for best flavor.
  • 1 cup unseasoned rice vinegar Provides a crisp acidity.
  • 2 tablespoons sugar Balances the tanginess.
  • 3 teaspoons kosher salt Enhances flavors and preserves freshness.

Method
 

Preparation
  1. Slice the peeled carrots into thin rounds.
  2. Aim for uniform thickness to ensure even pickling.
Making the Brine
  1. In a small saucepan, combine the rice vinegar, kosher salt, and sugar.
  2. Bring the mixture to a boil over medium-high heat and stir until the salt and sugar dissolve.
  3. Reduce heat to medium-low and stir for an additional minute.
Packing the Carrots
  1. Place the carrot slices into a Mason jar or a nonreactive container.
  2. Pour the hot brine over the carrots, ensuring they are completely covered.
Cooling and Serving
  1. Let the pickled carrots cool to room temperature for about 30 minutes.
  2. You can serve them immediately or store them in the fridge for future use.

Notes

Consider adding spices like crushed garlic, mustard seeds, or red pepper flakes to the brine for extra flavor. Adjust sugar according to your sweetness preference.