Quick Pickled Carrots

Name: Quick Pickled Carrots
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 1 1/2 c. rice vinegar; 3 tbsp. sugar; Kosher salt; 6 sprigs cilantro; 1 tsp. mustard seeds; 1 tsp. whole coriander; 1/2 tsp. black peppercorns; 1/2 tsp. crushed red pepper flakes; 4 cloves garlic, smashed; 1 lb. carrots, halved crosswise, top halves halved again if thick

By The Good Housekeeping Test KitchenPublished: Jul 27, 2018

Mike Garten

Yields:

12 serving(s)

Total Time:

30 mins

Cal/Serv:

Jump to recipe

Eat these tangy carrots plain or serve 'em with sandwiches, burgers, and more.

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Ingredients

1 1/2 cups
rice vinegar
3 Tbsp.
sugar
Kosher salt
6
sprigs cilantro
1 tsp.
mustard seeds
1 tsp.
whole coriander
1/2 tsp.
black peppercorns
1/2 tsp.
crushed red pepper flakes
4
cloves garlic, smashed
1 lb.
carrots, halved crosswise, top halves halved again if thick

Directions

1. Step 1In small pot, combine vinegar, sugar, 3/4 cup water, and 2 teassalt and bring to a boil. Reduce heat and simmer until sugar and salt dissolve, about 3 minutes. Remove from heat and let cool.
2. Step 2Divide herbs, spices and garlic evenly between 2 widemouthed pint-size jars. Pack jars with carrots, leaving 1 inch of space at top of each.
3. Step 3Pour cooled liquid over top, seal jars, and refrigerate at least 2 days or up to 2 months.

Nutritional Information (per serving): About 20 calories, 0 g fat (0 g saturated), 0 g protein, 75 mg sodium, 4 g carb, 1 g fiber

What you'll need: widemouthed pint-size jars ($5, amazon.com)

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