- 4
Ingredients
- (4 servings)
- 1 pound carrots (baby carrots will work)
- 1 1/2 cups water
- 1/2 cup rice vinegar (seasoned or unseasoned)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1/4 teaspoon caraway seed
- 1/2 teaspoon coarsely crushed black peppercorns (optional)
- 1/4 finely chopped fresh Italian flat-leaf parsley leaves (optional)
Preparation
Step 1
You can't make excuses about not having time to slice carrots if you do a big batch and just leave it in your fridge. Also, you can just buy a bag of baby carrots and then you really save time in the process.
These pickled carrots can be eaten 24 hours after you make them. They have a salty, sour, and sweet taste and the pickling process really dresses up the carrots.
I used a Glad plastic container to make my pickled carrots. Any container with a top is suitable for pickling. Just be sure (for this recipe) that it can hold about 4 cups of liquid.
Peel and slice carrots into sticks. If you are using baby carrots you can skip this step. Pour water and rice vinegar into a small saucepan. Mix in sugar, salt, caraway seed, and pepper and bring to a boil. Cook until the sugar and salt have dissolved, about 1 minute. Add the carrots and parsley. Cool to room temperature and transfer to a storage container. Can be eaten in one day or up to one month.