Description
Make pickled carrots earlier in the day and you have an instant appetizer for your guests while dinner cooks, or use them to garnish a Bloody Mary.
Ingredients
Scale
- 1 cupWater
- 3/4 cupWhite Vinegar
- 2 TbspSugar
- 1 tspkosher salt
- 5 Carrots (cut into 4-inch lengths to fill jar)
- 1 clvgarlic, whole
- 1 tspHot Red Peppers (sliced)
- 1/4 tspcumin seed, whole
Instructions
- To make brine, bring water, vinegar, sugar and salt to a simmer. Remove from heat. Place seasoning and carrots into jar.
- Cover with hot brine. Cover and let cool at room temperature for about an hour, then refrigerate. Pickles must soak in brine at least 2 hours and preferably about 4-5 before eating. They will become more strongly flavored (and softer) the longer they soak. When you’ve eaten them all (it will happen faster than you think!), save the brine and reuse it for another batch!
- Category: Side