Quick Pickled Carrots
These sweet and tangy quick pickled carrots come together easily. Serve them over salads, sandwiches, tacos and more!
Servings: 8
Ingredients
- 3-4 carrots shredded
- 1/2 cup hot water
- 3/4 cup rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
Instructions
- Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
- Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.
Notes
Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average-sized carrots for this recipe.
This recipe makes about 16 ounces, or one large mason jar of pickled carrots. Each serving is roughly 2 ounces.
For best flavor, let the carrots rest at least 1 hour in the brine before serving.
Store in the fridge for up to 2 weeks. These are quick fridge pickles and not meant for canning.
Nutrition
Calories: 34kcal | Carbohydrates: 7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.004g | Sodium: 604mg | Potassium: 98mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5095IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg