Pickled Carrots Recipe

🧂 Ingredients

• 4 garlic cloves
• 8 carrots

  cut into roughly 5” spears
• 4 sprigs of fresh thyme
• 1 seeded

  pithed, and thinly sliced Fresno pepper
• 1 ½ cups water
• 1 ½ cups distilled vinegar
• 2 tablespoons sugar
• 1 tablespoon sea salt
• 1 teaspoon mustard seeds

Instructions

• 1 Place the garlic cloves to the bottom into 2 16 ounce clean and sterilized jars.
• 2 Divide the cut carrots and place them into each jar along with 2 sprigs of
  thyme, and sliced peppers. See notes on stuffing.
• 3 Next, add the water, vinegar, sugar, salt, and mustard seeds to a large pot and
  bring it to a boil over high heat. Make sure the salt and sugar are completely
  dissolved before removing it from the burner.
• 4 Pour the brine over the carrots in the jar making sure to submerge them.
• 5 Cool to room temperature before adding on the seal and lid and placing in the
  refrigerator. Wait 24 hours before eating them for the best flavor. See notes on
  shelf life.

Nutrition Info