List all recipes for: Carrots
Quick Pickled Carrots
These carrots can be eaten after a week but they're better after two.
1/2 pound carrots, use carrots whole if they are small, if thicker than a thumb, halve or quarter lengthwise.
2 cloves garlic, crushed
1/2 teaspoon crushed red pepper
1 teaspoon kosher salt
1 tablespoon sugar
2 cups apple cider vinegar (plus more if needed)
Arrange carrots in a quart sized canning jar. Bring remaining ingredients just to a boil in a small saucepan. When the sugar has dissolved, pour the liquid and spices over the carrots. Add a bit of extra vinegar if needed to cover the carrots. Store in the refrigerator until ready for use.