Pickled Carrots
Ingredients:
- 200 g (2 large) carrots
- 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:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Cut the carrots into thin, even sticks — uniform pieces pickle at the same rate, so you don't end up with some still crunchy and raw while others are fully cured.
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.
Serving Ideas: Add to grain bowls or wraps. Use as a spicy-sweet taco topping. Serve alongside hummus or vegan cheese boards.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Pickled Carrots
Ingredients:
- 200 g (2 large) carrots
- 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:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The carrots adds natural sweetness and color. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Prep:
Cut the carrots into thin, even sticks — uniform pieces pickle at the same rate, so you don't end up with some still crunchy and raw while others are fully cured.
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.
