These super crunchy pickled carrots are a natural addition to a charcuterie spread, but they're so easy to make, you might keep them around for snacking.

Advertisement

Ingredients

Directions

  • Arrange carrot sticks upright like soldiers in a wide-mouth pint canning jar.

    Advertisement
  • In a small saucepan, combine the water, vinegar, salt, sugar, coriander seeds and peppercorns; bring to a boil. Pour over carrots. When close to cool, tuck in garlic and jalapeño. Let cool completely, screw on lid and store in the refrigerator overnight or up to 1 month.

Nutrition Facts

6 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium. 48 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 0 g protein; 0 g trans fatty acid; 2526 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 5 mg calcium; 0 mg iron;

Reviews