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Quick Pickled Carrots

Name: Quick Pickled Carrots
Prep time: 15

(4 votes, average: 4.30 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

6 ingredients

Pickling is an ancient technique, and is used in all cultures as a way to preserve food. In New York City where we are based, home pickling has become quite the thing. It’s so...

1 cup white vinegar
3 cups water
1 clove of garlic, peeled
1 teaspoon salt
1 tablespoon pickling spice (see Ann’s Tips)
2 large carrots cut into long sticks, about 2 cups

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Nutrition Facts

Calories

27 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

4 g

Sugar

2 g

Fiber

1 g

Protein

1 g

Sodium

615 mg

Directions

In a medium saucepan, bring vinegar, water, garlic, salt, and pickling spice to a boil.
Add the carrots and simmer for five minutes until tender.
Remove from the heat and let cool to room temperature. Store refrigerated.
Drain to serve.

Chef Tips

If you can’t find pickling spices at the store, the basic spices in most commercial blends are:

Bay leaves, black, white or green peppercorns; and mustard seeds.

To fine-tune the flavors you can add allspice berries; whole cloves, dill seeds, ground ginger – I could go on. The sky’s the limit. It all depends on what you’re in the mood for. Start out with the basics and take it from there.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.