Easy Pickled Carrots are quick and tasty. Sweetened just right!
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5 from 3 votes

Quick and Easy Pickled Carrots

Easy Pickled Carrots are quick and tasty.  Sweetened just right! 
Course Appetizer
Cuisine Finger Food
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32 Ounces
Calories 9kcal
Author Ginny McMeans

Ingredients

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

Instructions

  • Peel and scrape the carrots into fat strips about 4" to 6" long.
  • In a medium sized saucepan add 1 1/2 cups water and bring to a boil.
  • Place the prepared carrots in the boiling water and cook 2 minutes.
  • Drain and set aside.
  • In the same saucepan mix the apple cider vinegar, water, coconut palm sugar and salt and stir well.
  • Bring to a boil, turn down the heat to medium high and cook about 30 seconds.
  • This is not a super sweet pickling. The sugar cuts the vinegar - just right.
  • Remove from heat and add the carrots so that they are completely covered with the brine.
  • Let cool and then place in a glass container with a tightly covered lid.
  • Put in the refrigerator and marinate overnight or at least 6 hours.

Notes

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

Nutrition

Serving: 2Ounces | Calories: 9kcal | Carbohydrates: 2g | Sodium: 157mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 2370IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.1mg