Pickled Carrots

Name: Pickled Carrots
Prep time: 10 min
Total time: 12 h 15 min
Yield: 3 c.
Ingredients: 1 tsp. black peppercorns; 1 tsp. crushed red pepper flakes (optional); 1/2 tsp. allspice berries; 1 c. rice vinegar; 1 c. water; 1/3 c. granulated sugar; 1 tbsp. kosher salt; 1 lb. carrots, peeled and cut into sticks; 2 cloves garlic

By June XiePublished: Mar 29, 2019

Approved by the Delish Test Kitchen

Parker Feierbach

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Yields:

3 c.

Prep Time:

10 mins

Total Time:

12 hrs 15 mins

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These pickled carrots are just as easy as homemade dill pickles. All you need to do is make a brine (water + spices + sugar + salt), heat it up, and pour it over your veggies. Let the whole thing cool to room temperature, then wait at least 2 hours. The longer you wait, the more flavorful your pickles will be.

If you're not a fan of spice, skip the crushed red pepper flakes, or decrease it to 1/4 or 1/2 teaspoon. These crunchy sticks are HOT.

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Directions

1. Step 1In a small pot over medium-low heat, toast peppercorns, red pepper flakes, and allspice until fragrant, 1 to 2 minutes. Add in vinegar, water, sugar, and salt; increase heat to medium-high and bring to a boil. Once sugar is completely dissolved, remove from heat.
2. Step 2Pack carrot sticks and garlic into a sterilized 1-quart glass jar (or two pint-sized glass jars) and pour over vinegar solution. Seal jar, refrigerate, and let sit at least 12 hours before serving.