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Quick-Pickled Carrots

Vegetarian Vegan Gluten-Free Low-Calorie

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The drawback of many fermented and pickled foods is that you have to wait for at least a few days for them to develop their best taste. These pickled carrots with coriander and garlic stand out, as they only take around an hour to prepare, so they're the perfect recipe to make when you're craving pickles.

Prep Time 1 hour and 10 minutes

Serves: 10

Difficulty Level: Low

Ingredients for Quick-Pickled Carrots:

Baby carrots - 1 lb (sliced lengthwise)

Water - as needed

White wine vinegar - 1 cup

Garlic - 2 (halved)

Honey - 2 tbsp.

Bay leaf - 1

Mustard seeds - 1 tsp. (toasted)

Peppercorns - 1 tsp.

Coriander seeds - 1 tsp. (toasted)

Kosher salt - 1 tbsp.

Method of preparing the Quick-Pickled Carrots:

Boil a pot of water, then add the carrots and boil them for 2 minutes. Drain and run cold water.
Transfer the carrots to jars or a sealable container.
In a pan, combine 1 cup of water, 1 cup of vinegar, garlic, honey, bay leaf, peppercorns, mustard and coriander seeds, and salt. Bring the brine to a boil.
Pour the brine over the carrots, let cool, and then keep in the fridge for at least an hour in an airtight container. If refrigerated, the carrots will stay good for around a month.

Chef's Tip:

Turn these pickled carrots into a side dish by tossing them with olive oil and fresh herbs like parsley, dill, or thyme.

Source: Thekitchn.com

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Related Topics: vegan recipes , quick recipes , pickled foods , fermented foods , vegetarian , side dish , carrot , fridge , carrots

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