pickled-carrots

This quick pickling recipe can be applied to any vegetable. Carrots, beets, peppers – it’s up to you. It takes only two hours, and you never end up making too much. 

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2 Large carrots (peeled)
3/4 cup Apple cider vinegar or white wine vinegar
3/4 cup Cold water
2 tbsp Honey
2 tsp Sea salt flakes or kosher salt
2 Bay leaves
1 tsp Mustard seeds
1 tsp Fennel seeds
4 Cardamom pods
1 jar (spill proff lid) Vinegar

Peel carrots and cut them into matchsticks. Put them into a nonmetallic bowl or large measuring cup.

Combine vinegar, water, honey, salt, bay leaves, mustard, and fennel seeds in a saucepan. Crush or crack the cardamom pods and put them in too.

Bring to a boil, then take the pan off the heat and stir to make sure the salt is dissolved.

Pour the liquid over the carrots and leave for about 1 hour to reach room temperature, then refrigerate for another hour before eating.

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