Quick-Pickled Carrots

Ingredients for Quick-Pickled Carrots

• 450g carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins

• 240ml apple cider vinegar

• 60ml sugar

• 2 tablespoons kosher salt

• 1 tablespoon black peppercorns

• 1 tablespoon mustard seeds

How to make Quick-Pickled Carrots

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 120ml water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.

Descargo de responsabilidad

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.