Quick Carrot Pickles

Pickling vegetables is a great way to preserve fresh harvested vegetables from the garden, and make a tasty snack or a beautiful addition to a charcuterie board.

Difficulty

Beginner

Yield

1 large jar

Ingredients

1 pound carrots (or other vegetable), peeled and cut into spears1 ^1/3 teaspoons white or apple cider vinegar1 ^1/3 cups water1 teaspoon non iodized salt1 tablespoon sugar1 tablespoon optional spices and herbs for flavouring, such as garlic, peppercorns, bay leaves, coriander seeds, dill, etc.

Equipment

Clean 1 quart mason jar, or other heatproof container with a lidPeelerMedium potCutting boardChef's knife or paring knifeBowls for ingredientsMeasuring cupsMeasuring spoonsFunnel (optional)

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel carrots. Cut carrots into finger sized pieces, and then into spears.

Measure out your vinegar, water, sugar, salt, and any additional spices you would like to add and place them in a medium sized pot.

Bring vinegar mixture to a boil.

Pack the carrots and any spices you are using into a clean sterilized mason jar or other heatproof container with a lid. Once the vinegar mixture has come to a boil, pour it into the container over the carrots.

Let the pickles sit on the counter until the liquid has come to room temperature. Put a lid on the pickles and keep refrigerated. Pickles can be eaten once cooled, but are best if let to sit at least 24 hour for flavours to fully develop. These pickles will keep in the fridge for 1 week.