A simple, gluten-free snack or colorful addition to a hummus tray!
These Pickled Carrots are one of those simple recipes that instantly elevates a snack board! We first tried them served with hummus (like our Pesto Hummus) and loved how the quick pickling adds a bright, tangy layer of flavor while keeping the carrots crisp.
They also bring beautiful color to the table and are sturdy enough to scoop your favorite dip! The best part? They are made with just 3 simple ingredients and are so simple to prepare.
Pickled Carrots
Servings 1.5 cups
Equipment
- 3 cup canning jar
Ingredients
- 4 carrots, peeled and sliced on a diagonal
- 3/4 cup water
- 3/4 cup white vinegar
- 1.5 tsp pure cane sugar
Instructions
- Peel the carrots and slice them into 1/3” thick diagonal slices. Place the slices in 3 cup canning jar.
- In a small saucepan, combine the water, white vinegar, and sugar. Bring to a low boil.
- Pour the hot liquid into the jar containing the sliced carrots, then place the lid on the jar. Allow the jar to cool to room temperature, then refrigerate it overnight.
- Serve the drained carrot slices the following day and store them in the refrigerator for up to one week.
Ready to do some more pickling? Try our Easy Pickled Vegetables!
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
