Quick-Pickled Carrots

Name: Quick-Pickled Carrots
Yield: 4
Cuisine: american
Ingredients: 425 g carrots, cut into 1/4-in. sticks; 1 1/4 cups water; 1 cup cider vinegar; 1/3 cup sugar; 1 tbsp dill seeds; 1 tbsp salt

Makes4 servings

By Chatelaine

At left, quick pickled carrots, with an array of other quick pickles

(Photo: Michael Graydon)

We love these crunchy pickled baby carrots as an alternative to gherkins on a cheese platter.

Ingredients

425 g carrots, cut into 1/4-in. sticks
1 1/4 cups water
1 cup cider vinegar
1/3 cup sugar
1 tbsp dill seeds
1 tbsp salt

Instructions

BOIL carrots in a saucepan of water for 1 min. Rinse under cold running water. Drain well.
COMBINE water with cider vinegar, sugar, dill seeds and salt in same saucepan. Boil, then reduce heat. Simmer for 2 min.
PACK carrots in jars. Pour vinegar mixture over carrots. Cover with lids.

Nutrition (per serving)

Calories 68, Protein 1g, Carbohydrates 15g, Fat 3g, Fibre 756g.
Excellent source of vitamin A.

More easy quick pickle recipes.

Chatelaine

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fall vegetables stovetop Quick pickles

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