Quick Pickled Carrots

a tangy, crunchy & slightly sweet snack

There’s nothing quite like the crisp bite of a homemade pickled carrot! These are tangy, slightly sweet, and full of gut-friendly goodness. They’re perfect for snacking, topping salads, or adding to charcuterie boards. Best of all, they’re super easy to make at home!

Quick Pickled Carrots //

• 2-3 carrots, peeled and sliced into ¼ -½ inch round discs

• ⅔ c. water

• ⅔ c. white vinegar

• ½ tsp kosher salt

• 1 Tbsp sugar

• 2-3 garlic cloves

• 1 tsp whole mustard seed

• A few stalks of fresh dill or 1 tsp dried

1. Peel and slice carrots and add them to a mason jar (this recipe will make enough for a quart size or so).

2. In a saucepan, add the water, vinegar, sugar and salt and bring to simmer, long enough so that the sugar and salt dissolve.

3. Turn off the heat, add the garlic and spices to the carrot jar and pour the brine over the carrots so that they are fully submerged.

4. Allow the carrots to come to room temperature, seal and store in your fridge for at least 24 hours to ferment before enjoying (the longer they sit, the more flavor they will have!)

5. Shake the jar a few times during the first 24 hours to allow the flavors to evenly coat the carrots.

6. Store in the fridge for up to a month, but I am most certain they won’t last that long.

Enjoy!