Pickled carrots are delicious, and they are also the perfect way to add a satisfying crunch and extra nutrients to any meal. They bring balance and acidity, while also providing so many benefits such as vitamin K, vitamin A, and antioxidants. This is also the perfect way to add a bit of fiber to your dish.

My favorite thing about pickling foods is that they last so long in the fridge, its easy to do any very easily customizable. You can do a generic pickle or tailor it to a specific cuisine by adjusting your ingredients.

A traditional pickle usually just requires salt and water, allowing the acidity to build over time, but for a quick pickle, all you need is water and vinegar. For the purpose of a more flavorful result, you’ll need a couple more ingredients, such as sugar, salt, and seasonings. My favorite way to pickle incorporates garlic and chili flakes for a bit of a flavor punch.

Ingredients:

1. 3-4 medium sized carrots, sliced into ribbons or cut into julliened sticks
2. 1/2 cup of white vinegar
3. 1/2 cup of rice vinegar
4. 1 cup of water
5. 1 tbsp sugar
6. 1 tsp salt
7. 1 tsp black pepper
8. At least 1 garlic clove
9. Red pepper flakes

• If you like extra spice, thinly slice a jalapeño or two and add it with the carrots.

Instructions:

1. Prep carrots- Slice carrots using a vegetable peeler into ribbons or cut into sticks (really any shape of your choice)
2. Make pickling liquid- Add all of the ingredients with the exception of the carrots to a sauce pan and bring to boil to create pickling liquid
3. Pour & Pickle- Pour pickling liquid into container filled with carrots
4. Cool & Store- Let cool before covering and putting it into the fridge.

That’s really all there is to it; depending on how fast you prep, the whole process shouldn’t take more than 30 minutes. Once the pickled carrots have cooled, they should be ready to eat in 30 minutes to an hour, but you’ll find that the flavor develops over time.

I used rice vinegar in the recipe since I made the carrots for spring rolls but you can use any vinegar such as apple cider or even plain white vinegar. Some other ways to use these carrots could be for soups, salads, sandwiches or even grain bowls the options are endless to be honest.

Enjoy!