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–+ servings
Pickled Carrots

Tangy Pickled Carrots – A Crunchy Delight for Every Meal

Explore the tangy and versatile world of pickled carrots, perfect for enhancing meals with a crunchy twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brine
  • 1 cup Water Use filtered water for best flavor.
  • 1 cup Vinegar White vinegar or rice vinegar recommended.
  • 1 cup Granulated Sugar Can substitute with honey or agave syrup.
  • 1 tablespoon Salt Kosher salt recommended.
For the Carrots
  • 4 medium Carrots Fresh, firm carrots.
  • 2 cloves Garlic Fresh, minced just before adding.
  • 1 inch Ginger Julienned fresh ginger.
For Flavoring
  • 1 teaspoon Red Pepper Flakes Adjust based on heat preference.

Equipment

  • medium saucepan
  • Glass jar
  • Sharp Knife
  • Julienne peeler

Method
 

Step-by-Step Instructions
  1. Peel fresh carrots and cut them into thin julienne strips, about 2 to 3 inches long.
  2. In a medium saucepan, combine equal parts water and vinegar, stir in sugar and salt, then heat and dissolve.
  3. Remove from heat, stir in red pepper flakes, minced garlic, and julienned ginger.
  4. Pack the julienned carrots into a clean glass jar and pour the hot brine over them.
  5. Seal the jar tightly and let it cool at room temperature for about 30 minutes.
  6. Transfer to the refrigerator and let pickle for at least 1 hour, ideally overnight.
  7. Serve atop rice bowls, salads, or enjoy straight from the jar.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 320mgPotassium: 160mgFiber: 2gSugar: 8gVitamin A: 600IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

For optimal pleasure, let marinate overnight; crunchy texture is best within the first week.

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