The easiest quick pickled carrots are for you. Crunchy, delicious, salty and tart! Perfect if you have vegetables that have past their prime.
Carrots! I love carrots. And carrot pickles are divine!
It is one of the foods that I always keep in stock in my house in one way or another.
I know most people think about raw leafy salads or coleslaw when they see carrots, but for me, possibilities are really endless.
I love them on raw salads with any kind of vinaigrette, as a roasted salad glazed with balsamic vinegar, cooked in a stew or soup, and of course as a snack. Either plain or as a vessel to eat any kind of creamy dip!
I prefer them peeled but if they are really small the skin is soft that you can’t even notice it when you eat it.
I would also like to add that I love all sizes of carrots equally. For me, a good carrot is sweet, crunchy, juicy, and simply delicious. After many, MANY tests I came to the conclusion that the size or shape of it does not affect the taste. As long as the carrot is firm to the touch and has a vibrant orange color it’s really a hit or miss on account of flavor.
So, today I would like to introduce you to the wonderful and flavor-packed world of pickled carrots.
There are a few ways to preserve carrots and to be honest quite a few ones to pickle them.
The method below is my favorite one to date and I use it all the time. It’s a very good way to use up any carrots that you might have in your crisper that are on the verge of turning on you.
Nobody wants to waste food. Am I right?
So do me a favor and try this recipe. Even if you don’t like pickles. I don’t either…
Easy Carrot PIckles
This is more of a guide rather than a recipe on how to make carrot pickles. The best tasting carrot pickles!
- 1 pound carrots
- 1 Tbn coarse salt
- 2 cups white wine vinegar
- 2 cups cups water
Wash your carrots thoroughly making sure there is no dirt residue on them.Peel and slice them in julienne strips.
Put them in a clean glass container.
Add water and vinegar one cup at a time alternating between the two of them.
Close your container and transfer it to the fridge. Patiently await 15 days until the pickle is ready to eat.
Note 1: The more the carrots stay in the brine the more sour they become.Note 2: It is a good practice to use a clean uttencil every time you want to remove any amount of carrot sticks.
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