Quick Pickled Carrots
There is something so delightful about a well pickled vegetable. I’ve always loved pickles, and have grown to appreciate any and all types of pickled or fermented veggies. This recipe is a very easy, very simple way to pickle your own carrots and the canning process is not necessary. Feel free to experiment with cucumbers, string beans, cabbage, hot peppers, sweet peppers and the like since the pickling base works the same with all, simply combine and store in your fridge. And while it’s summer, traveling and vacations can make it hard to eat plenty of vegetables. The best idea we had this summer was pickling these carrots and bringing with us in a cooler as we drove south. That way when we were hungry or craving those nutrient dense foods, instead of eating junk (which we know we go for when on the road) we could just snack on these right out of the jar. Simply put, this is a cooling and vinegary snack to satisfy your veggie cravings on the go. Enjoy!
What You’ll Need:
- 1 cup organic white vinegar
- 1 cup spring water
- 1 T dried dill
- 2 T chopped fresh garlic
- about 4 carrots (or however many you need to cover with liquid), cut into spears
- sliced onions, optional
- salt and pepper to taste
What to Do:
- Steam your carrots in a steamer for about 5-7 minutes or just soft (not necessary, but just allows them to soften. If doing other vegetables, consider not cooking if you don’t think it’s necessary)
- Add the carrots to a good sized jar (ours was about a quart size) and cover with your remaining ingredients.
- Give a good shake and let sit for a few hours in the fridge or overnight until flavor has matured. Taste and add salt if needed.
- Store in fridge.
Makes about a quart
