Quick Pickled Carrot Spears
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 3 quart jars
- 2 pounds carrots
- 1 1/2 cup white vinegar
- 1 1/2 cup water
- 1 1/2 tablespoons kosher salt
- 2 teaspoons dill seed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon red chili flakes
- 2-3 cloves garlic
Bring a small pot of water to a boil in which to blanch the carrots.
Prepare jars. I like to use the taller pint and a half jars for this pickle, but two or three wide mouth pints will also work.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for 2 minutes.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Divide spices and garlic cloves evenly between jars.
Pack carrots sticks upright in jars.
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap jars gently to remove air bubbles.
Wipe the rims and apply the lids and rings.
Let jars cool on the counter until they’re no longer hot to the touch and refrigerate. Let them rest for at least 24 hours before eating.
Calories: 163kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Sodium: 3712mg | Potassium: 1003mg | Fiber: 9g | Sugar: 14g | Vitamin A: 50615IU | Vitamin C: 18.7mg | Calcium: 143mg | Iron: 1.4mg