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:
- 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.
- Add the sliced carrots to the boiling vinegar mixture and stir to coat.
- Reduce heat to low and simmer for 5 minutes, or until the carrots are slightly softened.
- Remove the carrots from the heat and transfer them to a clean jar or jars.
- Pour the hot vinegar mixture over the carrots, filling the jars to within 1/2 inch of the top.
- Seal the jars tightly and let cool to room temperature.
- 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!