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quick & easy pickled carrots

quick & easy pickled carrots

These tasty gems are delicious right from the jar. Store them in the refrigerator for up to 4 weeks.

Servings 16 to 18 servings
Author Rosemary Stelmach

Ingredients

  • 2 garlic cloves, peeled
  • 16 ounces carrots, peeled & cut into spears
  • 6 fresh thyme sprigs
  • 1 1/2 cups water
  • 1 1/2 cups distilled white vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds

Instructions

  1. Place a garlic clove in the bottom of each of two 16-ounce or half-liter clean jars.

  2. Based on the height of your jars, cut the carrots into spears measuring 3/4" less than the height of each jar. Place the carrot spears on end, filling each jar. Place the fresh herbs evenly throughout each jar as you fill it.

  3. Combine the remaining ingredients in a small pot. Bring to a boil over high heat, stirring occasionally to be sure the sugar and salt are completely dissolved.

  4. Pour the hot brine over the carrots in each jar, being sure to completely immerse them in the liquid.

  5. Allow the contents to cool to room temperature before covering. Transfer the jars to the refrigerator where they can be stored for up to one month.

  6. For the best flavor and texture, wait for about 24 hours before serving.