Description
Sweet and spicy quick pickled carrots are a vibrant, tangy, and crunchy snack with a delightful balance of sweet, tangy, and spicy flavors. These pickled carrots are perfect for sandwiches, salads, grain bowls, or enjoying as a snack. They are easy to make and can be stored for weeks in the fridge.
Ingredients
4 medium carrots, peeled and julienned
1 inch piece of ginger, thinly sliced
2 to 3 slices jalapeño, optional
1 cup water
1/2 cup cider vinegar
1 tablespoon pure maple syrup
1 teaspoon salt
Instructions
- Gather all your ingredients together and make sure everything is prepared.
- Place the peeled and julienned carrots, sliced ginger, and jalapeño (if using) into a clean jar with a lid.
- In a small saucepan, combine the water, cider vinegar, maple syrup, and salt. Bring the mixture to a boil over medium-high heat.
- Once the brine is boiling, pour it over the carrots and ginger in the jar. Ensure the carrots are fully covered with the brine.
- Screw the lid onto the jar and place it in the refrigerator to chill for at least 2 hours.
- Your quick pickled carrots are ready to serve after chilling! They can be stored in the refrigerator for up to 2 to 3 weeks.
Notes
- Omit the jalapeño for a milder version of the pickled carrots.
- For an extra layer of flavor, you can add fresh herbs like thyme or rosemary to the brine.
- If you prefer a different sweetness, swap maple syrup with honey or agave syrup.
- Feel free to add other veggies like thinly sliced onions, radishes, or bell peppers for a colorful mix.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 2g
- Sodium: 230mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
