Quick Pickled Carrots with Spicy Jalapeño Option
Simple ingredients make these quick pickled carrots a breeze to prepare ahead. The basic brine is made with vinegar, water, sugar, and salt. Include optional garlic and jalapeño for a spicy kick.
Servings 10 (2-piece) servings
Calories 18kcal
Equipment
- saucepan
- 0.75 liter or 24-ounce glass jar with lid
Ingredients
- 3 large carrots (about 1 pound), peeled and cut into 4-inch sticks, or to fit size of jar
- 1 jalapeno pepper quartered lengthwise (optional for spicy flavor)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon salt
- 3 cloves garlic , smashed (optional)
Instructions
- Add carrots and jalapeño (if using) to jar with lid.
- Whisk vinegar, water, sugar, and salt (if using) in small saucepan. Add garlic cloves (if using). Bring to a boil and then reduce heat to low and gently cook for 5 minutes, or until flavors are melded. Remove garlic cloves. Pour over the carrots in the jar until fully covered. Set aside to cool for up to 2 hours, and then refrigerate covered at least 48 hours, or until carrots are fully infused with the flavors of the brine.
Notes
- Storage: Store the covered jar in the refrigerator for up to 2 weeks. The carrots will have the best flavor after 48 hours in the fridge, but they can be eaten sooner if needed. Not freezer friendly.
- Nutrition facts are estimates only.
Nutrition
Serving: 2pieces | Calories: 18kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.002g | Sodium: 712mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3072IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg