Pickled Carrots Recipe

By KSmitherman

Ingredients

• 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

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.