Quick Carrot Pickles

August 03, 2020

Quick Carrot Pickles

Makes About 2 Pints


6 medium carrots, trimmed into sticks 1/2" short than the jar
1/2-inch fresh ginger, peeled and thinly sliced
1 clove garlic, thinly sliced

Brine Ingredients:
1 cup apple cider vinegar
1 cup water
1 tablespoon kosher or pickling salt
1 tablespoon sugar
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon mustard seeds
1/2 teaspoon peppercorns
4-6 whole cloves


1. Slice the carrots into sticks -- approximately the same size and length.

2. Closely pack the carrot sticks in two clean canning jars along with the ginger and garlic slices.

3. In a medium saucepan, bring the brine ingredients to a boil for 3 minutes. Remove the pickling liquid from heat and slowly pour over the carrots until about 1/4 inch from the top, covering the carrots completely.

4. Cover and refrigerate the pickles overnight before serving.

5. Keep refrigerated. Enjoy the pickles for up to one week.

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