Quick Pickled Carrots
Serves 12
10 mins prep
5 mins cook
15 mins total
Enjoy the tangy crunch of Quick Pickled Carrots. They are easy to make, and the perfect acidic side or snack.
0 servings
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To a jar add carrots, garlic, bay leaves, and whole peppercorns. Set aside.
In a small saucepan add white vinegar, water, cane sugar, and kosher salt. Heat over medium to low heat until the sugar and salt has fully dissolved.
Remove from heat and immediately pour over the carrots.
Tightly screw on the lid and allow to cool for 1 hour before refrigerating.
Refrigerate for 2 to 3 days prior to eating.
