Pickled Carrots
Ingredients
- 1 TBSP sea salt recommend redmond real salt or celtic sea salt
- 2 tsp whole peppercorns optional
- 1 TBSP organic cane sugar or honey optional
- 1 cup distilled white vinegar apple cider, red wine vinegar, or rice vinegar
- 1 cup filtered water
- 1 lb carrots sliced into sticks or circles using a mandilion
- Spices, Garlic & Herbs of choice! Dill, cilantro, etc
- 1 Quart size or 2 pint size mason jars
Instructions
- In a small pot, warm vinegar, water, salt and optional peppercorns over medium heat until salt is dissolved. Add sugar or honey.
- Fill mason jar with carrots, pour warmed liquid over-ensuring to cover all the carrots. Leave at least 2 inches from the top.
- Cover loosely with lid, cool, then refrigerate. Consume after chilled same day or for best taste, consume after chilled for 3-5 days.
- **Will last in the refrigerator for3-4weeks.