Photo by Chelsea Kyle, and Anna Stockwell
If you cut your carrots thin enough, you don't have to cook them to make great quick pickles; just pour hot pickling liquid directly over the carrots and let sit. For more visual punch, use multi-colored carrots.
Recipe information
Total Time
2 hours 15 minutes
Yield
Makes about 2 1/2 cups
Ingredients
1
pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins
1
cup apple cider vinegar
1
/4 cup sugar
2
tablespoons kosher salt
1
tablespoon black peppercorns
1
tablespoon mustard seeds
Need to make a substitution?
Preparation
Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.