Quick, tangy, and crunchy pickled carrots perfect for sides, sandwiches, or snacks.

Scale

1 pound fresh carrots, peeled and sliced

1 cup white or apple cider vinegar

1 cup water

2 tablespoons sugar

1 tablespoon salt

2 cloves garlic, smashed

1 teaspoon black peppercorns

1 teaspoon mustard seeds (optional)

1/2 teaspoon crushed red pepper flakes (optional)

Fresh dill sprigs (optional)

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1. Sterilize a glass jar

2. Peel and slice carrots

3. Boil vinegar, water, sugar, and salt

4. Pack carrots with garlic, spices, and dill into jar

5. Pour hot vinegar mixture over carrots

6. Tap jar to remove air bubbles

7. Cool to room temperature, seal lid

8. Refrigerate 24 hours before serving

Slice carrots uniformly

Use apple cider vinegar for milder flavor

Add radishes or bell peppers for variety

Adjust sugar and salt to taste