This pickling recipe calls for carrots, however feel free to use it for other fall harvest veggies as well! We love it for cauliflower, cabbage, beets and turnips. Note that this is a small batch, feel free to double (or quadruple!) if you'd like to make more.
Ingredients:
- 4–5 medium carrots, peeled and cut into sticks
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp salt
- 1 clove garlic, sliced
- 1/2 tsp whole black peppercorns
- 1/2 tsp mustard seeds (optional)
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/2 tsp dill seed (optional, for extra flavor)
Directions:
- Pack the carrot sticks into a clean, pint-sized jar.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Add the garlic, peppercorns, mustard seeds, dill seeds and red pepper flakes if using. Bring the mixture to a simmer, stirring until sugar and salt dissolve.
- Pour the hot brine over the carrots, ensuring they are fully submerged. Add fresh dill if desired.
- Let the jar cool to room temperature, then seal and refrigerate. The carrots will be ready to enjoy in 24 hours and will keep for up to 2 weeks in the fridge.
