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QUICK PICKLED CARROTS

Ingredients

  • 2 medium carrots/1 large carrot

For the Brine:

  • 2/3 cup/160ml of white vinegar (or apple cider vinegar)
  • 2/3 cup/160ml of water
  • 1/2 tsp of sea salt
  • 1 Tbsp of 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.

Notes

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