Pickled Carrots

Move over pickled onions, or at least make some space to share the limelight! Pickled carrots are a great in a salad, as a sandwich topping, and make a great addition to a charcuterie board. I also love them in a pita with either falafel or shawarma.
These are a vinegar pickle, not a ferment and they are easy to make without any special jars or equipment. They last a while in the refrigerator and add their distinctive brightness of color and flavor to whatever you add them to.


3/4 lb (12 oz) julienned or spiralized carrots
From about 1 lbs carrots before peeling and trimming

For brine:

1/4 tsp coriander
1/4 tsp ground ginger
1 cup apple cider vinegar
3/4 cup water
1 tsp kosher salt
1/4 cup packed brown sugar


Place carrots in a quart sized mason jar
Bring brine ingredients to a simmer and simmer about 3-5 minutes until sugar is dissolved
Pour hot liquid over carrots and press down carrots into liquid with a spoon.
Cover jar and let cool to room temperature then refrigerate at least for at least 24 hours before using. Flavor improves over the first 2-3 days and then pickled carrots will keep for a long time in the refrigerator.

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