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Epicurious

Quick-Pickled Carrots

By Anna Stockwell

5.0

(3)

Image may contain Plant Food Relish Fruit and Pickle
Photo by Chelsea Kyle, and Anna Stockwell

If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.

Cooks' note:

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

Recipe information

  • Total Time

    2 hours 15 minutes

  • Yield

    Makes about 2 1/2 cups

Ingredients

1 pound 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

Preparation

  1. 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.

TagsPickleCondimentCarrotRoot VegetableVegetableGluten FreeVeganVegetarianDairy FreeNut FreeEasyMake AheadPickle & PreserveEpicurious

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