Quick pickled carrots are some of my favorite things. When I was pregnant I got obsessed with spicy pickled carrots that summer
1 cup apple cider vinegar (we use Bragg’s)
1 lb of carrots peeled and sliced about a 1/4 inch or thinner if you can with a Mandolin
1/4 cup of honey (you can use sugar as well)
1 tablespoon sea salt
1-2 cloves of garlic quartered
3 bay leaves
1 teaspoon whole mustard seeds
1 cup water
1. For the carrots, we are going to do almost the exact same process as the leeks. So, add all the ingredients into a pot to boil, except the carrots, water, and reserve some thyme. Place on the stove on medium/high so it can get going.
2. While the vinegar is getting to boiling, chop up your carrots. The carrots are really pretty the thinner they are so if you have a mandolin use it! If not, do your best. As you
3. Before adding the boiling vinegar I poured in 1 cup of water at boiling into the jar. I then added the vinegar and topped it all with a few extra sprigs of fresh thyme.
4. Finally, if you have any additional room in the jar, make sure you add more water just to make sure all the veggies are submerged. This will make them last longer. To finish, I gave it a stir and let it sit before placing it in the fridge for storage. It should store for up to 3 weeks.
Keywords: pickles, preservation, carrots, summer, pantry staples