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.

Source: Midwest Living


Ingredient Checklist


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

  • 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; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 25mg; potassium 48mg; carbohydrates 1g; fiberg; sugar 1g; proteing; trans fatty acidg; vitamin a 2526IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 3mcg; vitamin b12mcg; calcium 5mg; ironmg.