Sour Pickled Carrots
Quick and easy small batch pickled carrots that are ready in a few hours.
Yield
4 servingsPrep
10 minCook
20 minReady
90 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
carrots
|
|
| ½ | cup |
rice vinegar
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
carrots
|
|
| 118 | ml |
rice vinegar
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
salt
|
|
Directions
These quick pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table.
You may also substitute daikon, radish, turnip, cucumber, garlic, etc.
Peel the carrots or other vegetables; cut crosswise into ⅛ inch rounds.
Combine the vinegar, sugar, salt and ½ cup of water in a small saucepan.
Bring to a boil.
Remove and let cool to room temperature.
Add the carrot rounds to the mixture and marinate for at least 1 hour.
Drain the carrots before using.
Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks.
Note: For a more appealing presentation, you can try carving the carrots rounds into pleasing shapes.
