A nibble, a topping, a cheese board accouterments. No matter what you call them, these Quick Pickled Carrots are a must. They also make a great gift from the kitchen! Our Pickling Spice is a unique combination of sweet and savory spices that work wonders on carrots and so many other vegetables.
Time: 20 min
Makes Four 8-oz JarsRating
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Loading...| 2 cups julieened or “zoodled” carrots | |
| 1 red onion, thinly sliced | |
| 4 garlic cloves, sliced | |
| 2 tsp Gochugaru Chile Flakes | |
| 2 Tbl Picking Spice | |
| 1.5 cups water | |
| 1 cup apple cider vinegar | |
| ¼ cup sugar | |
| 1.5 Tbl Himalayan Salt |
| 1. | Pack carrots, red onion, garlic, Gochugaru, Pickling Spice and cinnamon sticks in a clean quart canning jar. |
| 2. | Bring water, apple cider vinegar, sugar and Himalayan Salt to a simmer for 3 mins until salt and sugar dissolve. |
| 3. | Carefully ladle this liquid into jar. Allow to cool for 20 mins. Cover and refrigerate. Can be stored in the fridge for up to 4 weeks. |
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