Pickled Carrots
Fermented & Pickled
Ingredients:
- 200 g (2 large) carrots, peeled and cut into thin sticks
- 240 ml (1 cup) water
- 120 ml (½ cup) apple cider vinegar
- 20 g (1 tbsp) maple syrup
- 6 g (1 tsp) salt
- 2 g (1 tsp) crushed red pepper
Equipments:
- Pint-sized glass jar
- Small saucepan
- Spoon
Features:
Gluten-Free
Grain-Free
Meal Prep Friendly
Nut-Free
Oil-Free
Raw
Refined Sugar-Free
Soy-Free
Nutrition:
Servings 1 Calories 9 Carbohydrates 2g Fat 0g Fiber 0.4g Protein 0.1g Cholesterol 0mg Sodium 74mg Sugar 1.3g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
1. Prep the carrots - Peel 200 g (2 large) carrots and cut into your preferred shape — thin sticks, julienned, or sliced. Place into a clean pint-sized glass jar.
2. Make the brine - In a small saucepan, combine 240 ml (1 cup) water, 120 ml (½ cup) apple cider vinegar, 20 g (1 tbsp) maple syrup, 6 g (1 tsp) salt, and 2 g (1 tsp) crushed red pepper. Bring to a gentle simmer, stirring until the salt dissolves, about 1–2 minutes.
3. Pour and pickle - Carefully pour the hot brine over the carrots until fully submerged. Use a spoon to press down the carrots if needed.
4. Cool & refrigerate - Let the jar cool to room temperature, then seal with a lid and refrigerate.
5. Wait - Let pickle for at least 1 hour before using, but flavors improve after 24 hours.
Serving Ideas:
- Add to grain bowls or wraps
- Use as a spicy-sweet taco topping
- Serve alongside hummus or vegan cheese boards
Pickled Carrots
Ingredients:
- 200 g (2 large) carrots, peeled and cut into thin sticks
- 240 ml (1 cup) water
- 120 ml (½ cup) apple cider vinegar
- 20 g (1 tbsp) maple syrup
- 6 g (1 tsp) salt
- 2 g (1 tsp) crushed red pepper
Features:
Instructions:
1. Prep the carrots - Peel 200 g (2 large) carrots and cut into your preferred shape — thin sticks, julienned, or sliced. Place into a clean pint-sized glass jar.
2. Make the brine - In a small saucepan, combine 240 ml (1 cup) water, 120 ml (½ cup) apple cider vinegar, 20 g (1 tbsp) maple syrup, 6 g (1 tsp) salt, and 2 g (1 tsp) crushed red pepper. Bring to a gentle simmer, stirring until the salt dissolves, about 1–2 minutes.
3. Pour and pickle - Carefully pour the hot brine over the carrots until fully submerged. Use a spoon to press down the carrots if needed.
4. Cool & refrigerate - Let the jar cool to room temperature, then seal with a lid and refrigerate.
5. Wait - Let pickle for at least 1 hour before using, but flavors improve after 24 hours.
