Quick & Spicy Pickled Carrots
Looking for something quick and spicy for salads, tacos or even just out of the jar? I think you’ll enjoy these. I love refrigerator pickles because they are no-fuss, no-muss, and these babies are no exception. If you don’t like spicy foods, reduce or eliminate the peppers, red pepper flakes and mustard seeds.
Last, you will likely have some brine left over. Feel free to strain and store what is leftover in a jar in the fridge for the next time you need a spicy vinegar.
3 - 4 cloves of garlic
2 hot peppers, stems removed
1 pound carrots, peeled and cut into ⅛-inch coins on the diagonal
16 ounces apple cider vinegar
1 cup water
1 tablespoon salt
1 tablespoon mustard seeds
½ tablespoon whole peppercorns
2 teaspoons whole coriander seeds
2 teaspoons red pepper flakes
2 teaspoons sugar (optional)
Smash the garlic on a cutting board with a large knife. (Here’s a quick tutorial on smashing garlic.)
Place the prepared garlic, hot peppers and carrots in a sanitized quart or two pint canning jars with rings and lids.
Put the rest of the ingredients in a medium saucepan. Bring to a boil. Ideally, use a funnel to safely pour the liquid in with the carrots. Put the lid and ring on to fasten and cool to room temperature. Transfer to the refrigerator and cool for at least two hours but ideally 24 hours.
These will keep for 2 - 3 weeks in the refrigerator.
Looking for something quick and spicy for salads, tacos or even just out of the jar? I think you’ll enjoy these. I love refrigerator pickles because they are no-fuss, no-muss, and these babies are no exception. If you don’t like spicy foods, reduce or eliminate the peppers, red pepper flakes and mustard seeds.
Last, you will likely have some brine left over. Feel free to strain and store what is leftover in a jar in the fridge for the next time you need a spicy vinegar.
3 - 4 cloves of garlic
2 hot peppers, stems removed
1 pound carrots, peeled and cut into ⅛-inch coins on the diagonal
16 ounces apple cider vinegar
1 cup water
1 tablespoon salt
1 tablespoon mustard seeds
½ tablespoon whole peppercorns
2 teaspoons whole coriander seeds
2 teaspoons red pepper flakes
2 teaspoons sugar (optional)
Smash the garlic on a cutting board with a large knife. (Here’s a quick tutorial on smashing garlic.)
Place the prepared garlic, hot peppers and carrots in a sanitized quart or two pint canning jars with rings and lids.
Put the rest of the ingredients in a medium saucepan. Bring to a boil. Ideally, use a funnel to safely pour the liquid in with the carrots. Put the lid and ring on to fasten and cool to room temperature. Transfer to the refrigerator and cool for at least two hours but ideally 24 hours.
These will keep for 2 - 3 weeks in the refrigerator.
Vegan, Recipe, Vegan Recipe, Pickles, Pickled, Carrots, Pickled Carrots, Salad, Salad Ingredients