Ingredients
- Carrots, peeled and sliced: 1 pound
- Rice Vinegar: 1 cup
- Water: 1 cup
- Granulated Sugar: 1/4 cup
- Salt: 1 tablespoon
- Garlic cloves, minced: 2
- Red pepper flakes: 1/2 teaspoon (optional)
- Fresh Ginger, thinly sliced: 1 inch piece
Instructions
- Step 1: Prepare the carrots by peeling and slicing them into desired shapes. Thin rounds or julienned strips work well.
- Step 2: In a saucepan, combine the rice vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until the sugar and salt are dissolved.
- Step 3: Remove the brine from the heat and let it cool slightly for a few minutes.
- Step 4: Place the sliced carrots, minced garlic, red pepper flakes (if using), and ginger slices in a clean jar or container.
- Step 5: Pour the warm brine over the carrots, ensuring they are fully submerged. If needed, add a bit more water.
- Step 6: Let the carrots cool completely, then seal the jar and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. They will taste best after a day or two!
Notes
- Store your pickled carrots in the fridge for up to 2 weeks, and they'll stay crunchy and flavorful.
- These pickled carrots are best served cold; no reheating needed, just grab and enjoy!
- Try adding a spoonful of the pickling brine to your salad dressing for an extra zing.
- For a sweeter pickle, add an extra tablespoon of sugar to the brine; taste and adjust to your liking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American