So, quick pickled carrots. Let me tell you, they are the bomb! This ingenious recipe came from my friend, Lori, with rave reviews of how delicious they are. She was not kidding. Crunchy, tangy, pickly, spicy goodness. You really need to get your cutting board out as soon as you can!
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This recipe for quick pickled carrots includes carrots (obviously), jalapenos, and red onion as the main ingredients. I believe it took me less than 20 minutes to slice all the veggies thinly. So, they are called quick for more than one reason; The knife I always use is this one. Except mine is 25 years old, and still going strong!
So, after slicing your vegetables up thinly, you’ll make the brine. This brine consists of simply vinegar, sugar and salt. That’s it. The lovely tastes of the veggies are brought out by a simple brine.
Start with simmering your brine ingredients together until the sugar and salt have dissolved in the vinegar. Add the sliced vegetables, and let them sit in the hot brine for an hour. After an hour, place them in a mason jar ( Ball jar in this case) in the fridge for three hours. You can most definitely enjoy them after three hours….I left mine in the fridge overnight. I found these awesome half gallon jars on Amazon just now that would be perfect. They are now in my cart;)
Enjoy your quick pickled carrots on and with almost anything, but I’m thinking they’ll be great on a hot dog or in a sandwich. Our family likes layered meals, you know, meals with a grain base, some kind of veggie mixture and a sauce or small bit of meat on top. These pickles will be great with that kind of meal!
Quick Pickled Carrots
- 2 cups thinly sliced carrots
- ½ red onion, thinly sliced
- 3-6 jalapenos, thinly sliced I used 1.5, and it was spicy enough for us!
- 1½ cups white vinegar
- ¼ cup white sugar
- 1 tbsp salt
- Slice all veggies thinly, and place in a bowl. Set aside.
- Measure vinegar, sugar and salt into medium saucepan.
- Bring vinegar to simmer, and let simmer until sugar and salt are dissolved.
- Add veggies to saucepan, stir, and let sit for 1 hour.
- Pour all into a quart jar and place in fridge for 3 hours.
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