Quick Pickled Carrots Recipe

4.86 from 7 votes

Carrots peeled, cut, and marinated in a vinegar-based brine sweetened with coconut palm sugar, and stored until perfectly pickled, make the ideal summer snack!

Course Appetizer

Cuisine Finger Food

Prep Time 10

Cook Time 10

Total Time 20

Servings Ounces

Calories 9kcal

Author Ligia Lugo

Ingredients

1 pound carrots
1 ½ cups water for blanching the carrots
½ cup cider vinegar
½ cup water
2 tablespoons coconut palm sugar
2 teaspoons sea salt

Instructions

Rinse the carrots & scrub with a brush if necessary. Peel the carrots and trim the ends. under cool running water, using a vegetable scrubber to remove any stubborn dirt.
Cut the carrots into chunky 4” to 6” long strips.
In a medium sized saucepan, bring 1 ½ cups water to a boil over high heat. Add the cut carrots and cook briefly for about 2 minutes. Drain and set aside.
Combine the apple cider vinegar, water, coconut palm sugar, and salt in a medium saucepan and stir until mixed. Place over high heat, bring to a boil, reduce the heat to medium-high, and cook for just 30 seconds.
Remove the pan from the heat and add the carrots, making sure they are completely covered by the brine. Let rest until cool enough to handle.
Transfer the carrots to a lidded glass jar. I like to place them vertically in the jar, but you can arrange them however you like!
Pour the pickling brine over the carrots in the jar, filling it all the way to the top. You may not use all of the liquid.
Cover the jar with a tight fitting lid and place the pickled carrots in the refrigerator for at least 6 hours, or longer if you want them to soften more.
Serve these pickled carrots on their own, on sandwiches, or as part of a recipe!

Video

Notes

All ready to go.
These will keep in the refrigerator for about 3 weeks.

Nutrition