quick picked carrot
I’m back with another quick pickle, this time with carrots. The liquid for this one is a little more tart and less sweet than my picked radish recipe, just because the carrots have their own sweetness. I use a 3-2-1 ratio which is super easy to remember when you want some pickles of the fly. You can use this simple recipe to quick pickle just about anything… watermelon rinds, green beans… the possibilities are endless. You can also throw in flavorings like dill, juniper berries, mustard seeds. This is a nice blank canvas that you can make your own. I love adding picked carrots to salads, sandwiches and even as a garnish on soups when you need a nice acidic bite to balance things out.
INGREDIENTS
2 cups of carrots- sliced thin or in ribbons
1.5 cups of vinegar (I like to use a combo of white vinegar and rice wine for this recipe)
1 cup of water
1/2 cup of sugar
MAKE IT
Wash and cut your carrots. You want them to be fairly thin to be able to pickle quickly in the fridge. If you want to do large pieces of carrots you’ll have to boil them up a bit to soften. Add your carrots to a glass jar with a lid.
Boil the water, vinegar and sugar together, stirring to dissolve everything together.
Pour the hot liquid into the jar right on top of the carrots, making sure everything is covered completely.
If some of your veggies are sitting up above the level of the brine you can add a layer of parchment paper to keep everything submerged.
These will be ready to enjoy later the same day, but they get even better after 24 hours. They’ll keep in the fridge for at least a week if not more.
