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Quick Pickled Carrot Ribbons

Transform ordinary carrots into vibrant, tangy ribbons that add zest to salads, tacos, and snacks with this quick pickling method.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Condiment, Side
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 medium Carrots, scrubbed and trimmed The star of the show! Can substitute with zucchini or cucumbers.
  • 1 teaspoon Mustard seeds, optional Adds a delightful burst of flavor; skip for a milder taste.
  • 3/4 cup Water Helps dissolve the sugar and salt in your brine.
  • 1/2 cup Apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar Creates the tangy essence; choose based on availability.
  • 2 teaspoons Cane sugar Balances acidity and enhances natural sweetness.
  • 3/4 teaspoon Kosher salt Essential for the pickling process.

Method
 

Preparation
  1. Using a vegetable peeler, slice the carrots into long, thin ribbons.
  2. Place the carrot ribbons in a clean 1-pint mason jar. Add mustard seeds if using.
Pickling
  1. In a heatproof liquid measuring cup, combine water, vinegar, sugar, and salt. Heat over medium-low heat for about 2½ minutes until dissolved.
  2. Pour the hot pickling liquid over the carrot ribbons in the jar, fully submerging them, and close the lid.
Serving
  1. Let the jar sit at room temperature for about 20-30 minutes. They can be enjoyed immediately or stored in the fridge for up to 2 weeks.

Notes

Store in an airtight container in the fridge. These pickles can be a crunchy topping for tacos, salads, or enjoyed as a snack. Freezing is not recommended as it can dull the texture.