Description
These pickled cocktail carrots are crunchy, spicy, and a little sweet, making them a perfect appetizer or a flavorful garnish for a Bloody Mary.
Ingredients
Units
Scale
- 1 cup (240 ml) water
- 3/4 cup (180 ml) white vinegar
- 2 tbsp sugar
- 1 tsp kosher salt
- 5 carrots, cut into 4-inch lengths to fill jar
- 1 clove garlic, whole
- 1 tsp hot red peppers, sliced
- 1/4 tsp cumin seed, whole
Instructions
- In a saucepan, combine 1 cup of water, 3/4 cup of white vinegar, 2 tbsp of sugar, and 1 tsp of kosher salt. Bring the mixture to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Remove the saucepan from the heat and let the brine cool slightly.
- Place the 5 cut carrots, 1 whole clove of garlic, 1 tsp of sliced hot red peppers, and 1/4 tsp of whole cumin seeds into a clean jar.
- Pour the hot brine over the carrots and spices in the jar, ensuring the carrots are fully submerged.
- Seal the jar with a lid and let it cool to room temperature for about an hour.
- Transfer the jar to the refrigerator and let the carrots pickle for at least 2 hours before serving. For best flavor, allow them to pickle overnight.
Notes
- Feel free to experiment with different spices such as caraway or fennel seeds for a unique flavor.
- These pickled carrots are best served chilled.
- Store them in the refrigerator for up to two weeks.
- They are perfect for serving with cocktails or as a side dish with sandwiches.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 30
- Sugar: 4
- Sodium: 300
- Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 1
- Cholesterol: 0