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Quick Pickled Carrots

Prep Time 10 minutes
Cooling 1 hour
Total Time 1 hour 10 minutes
Servings 4
Suitable For 12m+
Metric - US Customary Units

Ingredients

  • 2 medium carrots

For the Brine:

  • 160 ml white vinegar (or apple cider vinegar)
  • 160 ml water
  • 1/2 tsp sea salt
  • 1 tbsp sugar (we used raw, but white also works)

Instructions 

  • Place all the brine ingredients into a pot and bring to a simmer over medium heat until the sugar fully dissolves.
  • Peel the carrots into thin strips and add to a glass jar, cover with the brine and allow to cool before placing the lid on fully.

Storage

Cover and store in the fridge for up to 1 week (these will taste even better after sitting and pickling overnight).