Sweet and Tangy Pickled Carrots

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Sweet and Tangy Pickled Carrots

Gather these ingredients:

  • 1 pound carrots, peeled and sliced
  • 1 cup white vinegar
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds
  • 1/2 teaspoon turmeric powder (optional)

Instructions:

  1. In a large pot or Dutch oven, combine the vinegar, water, sugar, salt, mustard seeds, celery seeds, and turmeric (if using). Bring to a boil over medium heat, stirring occasionally.
  2. Add the sliced carrots to the boiling vinegar mixture and stir to coat.
  3. Reduce heat to low and simmer for 5 minutes, or until the carrots are slightly softened.
  4. Remove the carrots from the heat and transfer them to a clean jar or jars.
  5. Pour the hot vinegar mixture over the carrots, filling the jars to within 1/2 inch of the top.
  6. Seal the jars tightly and let cool to room temperature.
  7. Refrigerate the pickled carrots for at least 24 hours before enjoying.

Your homemade pickled carrots will add a delicious sweet and tangy crunch to salads, sandwiches, and more. Enjoy!