These quick pickled carrots are crunchy, tangy, and refreshing! Enjoy them as a snack or add them to a salad or appetizer board. They’re especially flavorful after at least three days in the fridge.
🌿 Health Benefits
- Gut health: The pickling process can support a healthy gut microbiome and aid digestion.
- Nutritional value: Carrots are rich in beta-carotene, fiber, and antioxidants.
Ingredients:
• 2 lbs organic carrots, peeled and sliced (1/4 inch)
• 6 cups white vinegar
• ¾ cup brown sugar
• ⅛ cup kosher salt
• 1 cup chopped organic parsley
• ¼ prepared horseradish
• ¼ cup extra virgin olive oil
Directions:
In a large pot, combine vinegar, brown sugar, and salt. Simmer over medium heat, stirring occasionally until the sugar and salt dissolve.
Wash, peel and slice the carrots. Put the carrots in a glass bowl and pour the hot brine over the carrots. Let the carrots sit for 3 hours in this brine. After 3 hours, drain the brine into a glass container. You can use this brine a few times.
Finely chop the parsley, and mix in the prepared horseradish and olive oil.
Coat the carrots with this mixture and spoon carrots into jars.
Seal the jars with lids and allow them to cool at room temperature for 1 hour. Then refrigerate.
Let the carrots sit for at least 3 days before enjoying for best flavor. They’ll keep well in the fridge for up to 2 weeks.
“In every jar of something pickled, there’s a little bit of summer held in brine.” 🥕
The Prayer Porch 