Description
Rainbow carrots get a vibrant makeover in this quick-pickled appetizer. Sweet, tangy, and perfect for any occasion.
Ingredients
Units
Scale
- 1 lbs (454 g) carrots
- 1/4 cup caster sugar
- 1 cups (237 ml) water
- 1 cups (237 ml) apple cider vinegar
- 2 large shallots
- 1 tsp fennel seed
- 3 radishes
- 1 bay leaf
- 1 tbsp kosher salt
- Extra water
- 1 pint jar and lid
Instructions
- Peel the carrots and cut them into sticks that will fit into a pint jar.
- Peel the shallots and slice the radishes into thick pieces.
- Get your fennel seeds ready.
- Bring a medium-sized pot of lightly salted water to a boil.
- Toss in the carrots and boil for 1 minute.
- Pour everything in the pot through a strainer basket and run cold water over the carrots to stop the cooking process.
- Add water, cider vinegar, salt, sugar, fennel seeds, shallots, and bay leaf to the pot.
- Toss the uncooked radishes in with the cooling carrots and set them aside.
- Bring the pot to a boil, then reduce heat and simmer for about two minutes. Set aside.
- Pack the carrots and radishes into a cooled and clean pint jar.
- Fish out the bay leaf and place it in the jar.
- Pour the liquid over everything in the pint jar.
- Put the lid on the jar and place it in the fridge when it has cooled a bit.
- Let them sit for about 24 hours and then enjoy.
Notes
- For optimal crunch, use a mandoline slicer to ensure uniformly thin carrot sticks.
- Substitute white wine vinegar for apple cider vinegar for a slightly less sweet pickle.
- These pickled carrots will keep for up to 2 weeks in the refrigerator; the flavors will deepen over time.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Pickling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5
- Sodium: 100
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
- Cholesterol: 0