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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
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Prep the Carrots
Peel 200 g (2 large) carrots and cut into thin sticks, julienned, or sliced. Place into a clean pint-sized glass jar. - 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. - Pour and Pickle
Carefully pour the hot brine over the carrots until fully submerged. - Cool and Refrigerate
Let the jar cool to room temperature, then seal with a lid and refrigerate. - Wait
Let pickle for at least 1 hour before using. Flavors improve after 24 hours.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Serving Ideas:
- Add to grain bowls or wraps
- Use as a spicy-sweet taco topping
- Serve alongside hummus or vegan cheese boards
Pickled Carrots
1 Pint Jar
Prep 10 min
Pickle 1 hr min
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:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Prep the Carrots
Peel 200 g (2 large) carrots and cut into thin sticks, julienned, or sliced. Place into a clean pint-sized glass jar. - 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. - Pour and Pickle
Carefully pour the hot brine over the carrots until fully submerged. - Cool and Refrigerate
Let the jar cool to room temperature, then seal with a lid and refrigerate. - Wait
Let pickle for at least 1 hour before using. Flavors improve after 24 hours.
