Description
A deliciously spicy and sweet pickled carrot recipe that adds a burst of flavor to any dish.
Ingredients
Scale
- 1 pound carrots, peeled and cut into sticks
- 1 cup white vinegar
- 1 cup water
- 1/2 cup sugar
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 clove garlic, sliced
Instructions
- In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until sugar dissolves.
- Add red pepper flakes, mustard seeds, coriander seeds, and garlic to the mixture.
- Place the carrot sticks in a clean jar.
- Pour the hot pickling liquid over the carrots, ensuring they are fully submerged.
- Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before serving.
Notes
- For extra heat, add more red pepper flakes.
- These pickled carrots can last up to 2 weeks in the refrigerator.
- Great as a snack, in salads, or as a side dish.
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 10g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg