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Pickled Carrots
Dressings/Sauces/Condiments
What You’ll Need:
🥕 2 large carrots, peeled and julienned or cut into thin sticks
💦 1 cup water
🫙 1/2 cup apple cider vinegar
🍁 1 tbsp maple syrup
🧂 1 tsp salt
🌶️ 1/2–1 tsp crushed red pepper (adjust to heat preference)
Features:
🌱 Raw
🥘 Meal Prep Friendly
Nutrition:
Servings
1
Calories
35
Carbohydrates
8 g
Fat
0 g
Fiber
2 g
Protein
0 g
Monounsaturated
0 g
Polyunsaturated
0 g
Saturated
0 g
Trans
0 g
Vitamin A
8350 IU
Vitamin C
3 mg
Calcium
30 mg
Iron
0.3 mg
Potassium
230 mg
Cholesterol
0 mg
Sodium
310 mg
Sugar
5 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Prep the carrots: Place julienned carrots into a clean pint-sized glass jar.
- Make the brine: In a small saucepan, combine water, vinegar, maple syrup, salt, and red chili flakes. Bring to a gentle simmer, stirring until salt dissolves (about 1–2 minutes).
- Pour and pickle: Carefully pour the hot brine over the carrots in the jar until they’re fully submerged. Use a spoon to press down the carrots if needed.
- Cool & refrigerate: Let the jar cool to room temperature, then seal with a lid and refrigerate.
- Wait: Let it 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
Substituttions
Pickled Carrots
Servings
1 pint jar
Prep Time
10 min
Cook Time
1 hr min (best after 24 hours)
Ingredients:
🥕 2 large carrots, peeled and julienned or cut into thin sticks
💦 1 cup water
🫙 1/2 cup apple cider vinegar
🍁 1 tbsp maple syrup
🧂 1 tsp salt
🌶️ 1/2–1 tsp crushed red pepper (adjust to heat preference)
Features:
🌱 Raw
🥘 Meal Prep Friendly
Instructions:
- Prep the carrots: Place julienned carrots into a clean pint-sized glass jar.
- Make the brine: In a small saucepan, combine water, vinegar, maple syrup, salt, and red chili flakes. Bring to a gentle simmer, stirring until salt dissolves (about 1–2 minutes).
- Pour and pickle: Carefully pour the hot brine over the carrots in the jar until they’re fully submerged. Use a spoon to press down the carrots if needed.
- Cool & refrigerate: Let the jar cool to room temperature, then seal with a lid and refrigerate.
- Wait: Let it 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
