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

Gallery

Recipe Summary

hands-on:
15 mins
total:
8 hrs 15 mins
Servings:
15
Yield:
1 pint
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; carbohydrates 1g; sugars 1g; vitamin a 2525.9IU; vitamin c 0.9mg; niacin equivalents 0.1mg; folate 2.9mcg; sodium 25mg; potassium 48mg; calcium 5mg.
Advertisement
Advertisement