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–+ servings
Pickled carrots in a clear bowl
Pickled Carrots
Author: Maddy & JD - Them Bites
These bright, delicious pickled carrots add a sour and sweet crunch to grains, salads, proteins, sandwiches, and more.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American, Asian
Servings 8 people
Calories 17 kcal
Ingredients
  
  • 1 cup water
  • ½ cup white vinegar or rice vinegar
  • 3 large carrots
  • 1 tb salt
  • 3 tb white sugar
Recipe Instructions
 
  • Peel carrots and then cut carrots with a mandolin into small to medium matchsticks. In a bowl, combine salt and carrots. Toss to evenly coat. Let sit for 20 minutes.
  • Squeeze as much moisture out of the carrots as you can. Rinse thoroughly to remove salt. Transfer to jar, bowl or storage container you plan to store your carrots in.
  • Boil water and add sugar and vinegar. Stir to dissolve. Pour liquid into container with carrots. Cover with a lid and allow to cool. Refrigerate. Carrots will last for several weeks.
Nutrition
Calories: 17kcalCarbohydrates: 4gFat: 0.01gSodium: 874mgPotassium: 0.3mgSugar: 4gCalcium: 1mgIron: 0.01mg
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