We really like to have pickled carrots on hand because they go great with a lot of dishes and are a fast veggie to add if you’re on a time crunch and these are already chopped up waiting for you in the fridge! We like to add them to rice bowls, sandwiches, and more!
EVERYTHING YOU’LL NEED TO MAKE these pickled carrots
- Carrots: the thinner you slice your carrots, the faster they will pickle!
- Vinegars: the carrots will absorb the flavor from these, which is where they get that tangy punch from.
- Honey: just a lil to make it not too sour.
- Salt: acts as a preservative by inhibiting the growth of harmful bacteria, yeasts, and molds. Additionally, salt draws out moisture from the food, which helps to firm its texture and maintain its crispness.
Pickled Carrots
Ingredients
- 4 carrots, peeled & thinly sliced
- 1 cup hot water
- 2 Tbsp honey
- 2 tsp salt
- 1/2 cup white vinegar
- 1/2 cup rice wine vinegar
Instructions
- Microwave your water for about 30 seconds. Then add everything except your carrots and stir until dissolved.
- Add your carrots to a jar and then pour your vinegar mixture over it. Stores in the fridge for 1 week.
