Growing Chefs! Ontario Quick Carrot Pickles
Quick Carrot Pickles
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.