PICKLED CARROTS WITH APPLE CIDER VINEGAR AND SALT

PICKLED CARROTS WITH APPLE CIDER VINEGAR AND SALT

Pickled Carrots With Apple Cider Vinegar And Salt are a crunchy and tangy condiment that can brighten up any meal. These quick-Pickled Carrots With Apple Cider Vinegar And Sea Salt are made with a simple brine of apple cider vinegar, water, carrots, sea salt and sugar, delivering a perfect balance of tartness and sweetness. The carrots retain their crisp texture, making them an excellent addition to sandwiches, salads, tacos or as a side dish. This easy-to-prepare recipe is a great way to preserve carrots and elevate their flavour. The vinegar acts as a natural preservative and the whole process only takes a few minutes of prep time.

RECIPE CATEGORY

Side

SERVING SIZE

1

CUISINE

Asian, Central American, Mediterranean, Middle Eastern

PREPARATION/TECHNIQUES

Brine, 5 ingredients or less, Prepared in Advance

OCCASION/HOLIDAY

Picnic, Summer, Potluck, Cinco de Mayo

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, Low Fat, Low Sodium, Wheat / Gluten-Free, Vegan, Vegetarian, Organic, Quick & Easy, Kid Friendly,

DISH TYPE

Condiment / Spread

INGREDIENTS

Here is a list of ingredients for the preparation of Pickled Carrots With Apple Cider Vinegar And Salt:

• 60 grams | 2.12 ounces | 1 small carrot, julienned
• 100 millilitres | 3.38 fluid ounces | 0.42 cups water
• 50 millilitres | 1.69 fluid ounces | 0.21 cups apple cider vinegar
• 5 grams | 0.02 ounces | ¼ teaspoon sea salt
• 5 grams | 0.02 ounces | ¼ teaspoon sugar

FULL NUTRITIONAL INFORMATION

• Calories: 27 kilocalories
• Fat: 0.1 grams
• Carbohydrate: 6.2 grams
• Sugar: 3.2 grams
• Fibre: 1.9 grams
• Protein: 0.4 grams
• Sodium: 168 milligrams
• Calcium: 21 milligrams
• Iron: 0.3 milligrams
• Potassium: 194 milligrams

PREPARATION

These steps are followed for the preparation of Pickled Carrots With Apple Cider Vinegar And Salt:

• Prepare The Brine: In a small saucepan, combine 100 millilitres of water, 50 millilitres of apple cider vinegar, ¼ teaspoon sea salt and ¼ teaspoon sugar. Bring to a simmer, stirring until the salt and sugar are fully dissolved.
• Julienne The Carrots: While the brine is heating, julienne one small carrot into thin matchsticks or slices.
• Add The Carrots To The Brine: Place the julienned carrots into a clean and heatproof jar. Pour the hot brine over the carrots, ensuring they are fully submerged.
• Let Cool: Allow the jar to cool to room temperature before sealing it.
• Refrigerate And Serve: Refrigerate the Pickled Carrots With Apple Cider Vinegar And Sea Saltfor at least 30 minutes before serving. The flavours will deepen the longer they sit, but they can be enjoyed within an hour. They will keep in the refrigerator for up to 1 week.

PREPARATION TIME

10 minutes

COOKING TIME

5 minutes

TIPS

Here are some helpful tips for the preparation of Pickled Carrots With Apple Cider Vinegar And Salt:

• Adjust Sweetness: If you prefer sweeter pickles, increase the sugar to ½ teaspoon or add honey as a natural sweetener.
• Crispier Carrots: To maintain maximum crunch, avoid overcooking the carrots before pickling. If using hot brine, cool the carrots in ice water before adding them to the brine.
• Experiment With Flavours: Add garlic, ginger or spices like mustard seeds or peppercorns to infuse more complex flavours into the brine.
• Use Fresh Carrots: For the best texture and flavour, choose fresh and firm carrots. Organic carrots will yield the best results.

VARIATIONS

• Spicy Version: Add a sliced chilli pepper or a pinch of red pepper flakes for a spicy kick.
• Herb-Infused: Add fresh herbs like dill, thyme or coriander for a refreshing herbal note in your pickled carrots.
• Ginger Infusion: Add a few slices of fresh ginger to the brine for a zesty and aromatic twist.
• Multi-Vegetable Pickles: Combine other vegetables like cucumbers, radishes or cauliflower with the carrots for a mixed pickled vegetable jar.
• Citrus Addition: Add a slice of lemon or lime to the jar for a citrusy brightness that complements the tang of the vinegar.

PREPPING AND STORAGE

• In The Refrigerator: Store Pickled Carrots With Apple Cider Vinegar And Sea Saltin an airtight jar in the refrigerator for up to 1 week.
• Freezing: Pickled vegetables do not freeze well because freezing may alter their texture. Store fresh in the refrigerator for the best results.
• Make Ahead: You can prepare the brine and pickle the carrots up to 1 day in advance. They get better over time as the flavours develop.