Quick and Easy Pickled Carrots
Easy Pickled Carrots are quick and tasty. Sweetened just right!
Servings 32 Ounces
- 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
Peel and scrape the carrots into fat strips about 4" to 6" long.
In a medium sized saucepan add 1 ½ 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.
All ready to go.
These will keep in the refrigerator for about 3 weeks.
Serving: 2Ounces | Calories: 9kcal | Carbohydrates: 2g | Sodium: 157mg | Potassium: 48mg | Sugar: 1g | Vitamin A: 2370IU | Vitamin C: 0.8mg | Calcium: 5mg | Iron: 0.1mg