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Pickled Carrots
EASY Pickled carrots recipe with a crunchy bite and tangy, sweet flavors with a little kick from the chili.
Servings: 8
Calories: 25kcal
Ingredients
- 4 carrots ~ 8 oz
- 1 green chili
Brine
- ½ cup white vinegar
- ½ cup water
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon kosher salt Taste salt and adjust if needed
- 1 tablespoon sugar optional
Instructions
- Wash and dry the carrots. Peel and discard ends. Cut into 2 to 3 inches long and ¼ inch-thick pieces
- Diagonally slice green chili into 1-inch pieces
- In a small saucepan over medium heat, combine the vinegar, water, peppercorns, coriander seeds, sugar, and salt, stirring just until the sugar dissolves. Remove from the heat
- Place the carrots and chili in a glass jar
- Pour the vinegar water over it. Allow it to come to room temperature and then refrigerate for at least 1 hour before serving. Refrigerate for upto 2 weeks.
Video
Nutrition
Calories: 25kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 332mg | Potassium: 108mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5098IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg
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