We tend to think “cucumber” and “dill” when we hear the word “pickle,” but there is no reason you can’t go with “carrot” and some more exotic spices!
Ingredients
- 1 pound carrots
- 3/4 cup apple cider vinegar
- 3/4 cup filtered water
- 2 tablespoons sea salt
- 2 tablespoons honey, coconut sugar, or other sweetener (optional)
- 1 teaspoon dried thyme
- 1 teaspoon powdered ginger
- 1 teaspoon ground turmeric
InSTRUCTIONS
See recipe card below.
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Quick Pickled Carrots
- Total Time: 45 minutes
- Diet: Gluten Free
Ingredients
Scale
- 1 pound carrots
- 3/4 cup apple cider vinegar
- 3/4 cup filtered water
- 2 tablespoons sea salt
- 2 tablespoons honey, coconut sugar, or other sweetener (optional)
- 1 teaspoon dried thyme
- 1 teaspoon powdered ginger
- 1 teaspoon ground turmeric
Instructions
- Peel carrots and cut into spears, no thicker than 1/8 inch. Place these carrots in a mason jar or other heat proof container you will be able to seal and store in the refrigerator.
- In a small saucepan, combine vinegar, water, salt, and sweetener (if using) and bring to a full roiling boil. Add thyme, ginger, and turmeric.
- Carefully pour boiling liquid into jar, over carrots.
- Allow to cool naturally for about 30 minutes, then cover and transfer to refrigerator. Consume pickled carrots whenever they cool, or store for up to two weeks.
- Prep Time: 45
- Category: Appetizer
- Method: No cook
This recipe originally published on Gutsy By Nature. All rights reserved.