Quick Carrot Pickles

Name: Quick Carrot Pickles
Yield: Makes about 2 cups
Cuisine: American
Ingredients: 2½ cups water; 1 teaspoon kosher salt or coarse sea salt; 1 teaspoon kosher salt or coarse sea salt; ½ pound carrots cut into sticks, or whole baby carrots; ½ pound carrots cut into sticks, or whole baby carrots; ½ cup rice vinegar; 3 tablespoons sugar; 1 teaspoon dried dill (optional); ½ teaspoon yellow mustard seeds; 4 to 6 black peppercorns; 2 whole cloves

Preparation info

Makes about
2
cups

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

No canning or even long waiting time is needed for these tasty and tangy little carrot sticks.

Ingredients

2½ cups water
1 teaspoon kosher salt or coarse sea salt
½

Americas
United States
Vegan
Gluten-free

Method

Pour 2 cups of the water into a medium-size saucepan and add the salt. Bring to a boil over high heat. Add the carrots and cook for about 2 minutes, just shy of crisp-tender. Drain the carrots, rinse them in cold water, and drain again. Place the carrots in a heatproof nonreactive bowl.
Using the same saucepan, rinsed out, combine the remaining ingredients with