Quick Pickled Carrots
Yield: 16 servings
These sweet Quick Pickled Carrots can be jarred and chilling in your fridge in no time at all. No special canning equipment or processing is needed. If you can boil water, you can make quick pickled carrots!
Ingredients
- 3 pounds fresh carrots peeled and sliced ¼" thick
- ¼ large white onion thinly sliced
- 2 cups water
- 2 cups cider vinegar
- 3 cups sugar
- 1 teaspoon whole yellow mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon whole coriander seeds
- 1 teaspoon turmeric
- ½ teaspoon minced fresh ginger
- ½ teaspoon kosher salt
Instructions
- Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
- Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar.
- Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars or other glass vessels, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate. This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy within 1 month.
Nutrition Information:
Serving: 1 Calories: 184kcal Carbohydrates: 45g Protein: 1g Sodium: 96mg Fiber: 3g Sugar: 41g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.