pickled-carrots

This quick pickling recipe can be applied to any vegetable. Carrots, beets, peppers – it’s up to you. It takes only two hours, and you never end up making too much. 

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2 large carrots, peeled
3/4 cup apple cider vinegar or white wine vinegar
3/4 cup cold water
2 tbsp honey
2 tsp sea salt flakes or kosher salt
2 bay leaves
1 tsp mustard seeds
1 tsp fennel seeds
4 cardamom pods
1 jar with vinegar-proof lid

1. Peel carrots and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.

 

2. Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.

 

3. Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.

 

4. Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.

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