Pickled Carrot Snack with Aromatic Spices

Ingredients

- 4 large carrots, peeled and cut into thin sticks
- 1 cup distilled vinegar
- 1 cup water
- 4 cloves garlic, peeled and lightly crushed
- 1 bay leaf
- 1 tablespoon sea salt
- 2 tablespoons granulated sugar
- 1 tablespoon mustard seeds
- 1 tablespoon coriander seeds
- 1 tablespoon whole peppercorns

Instructions

1. Prepare the Jar:
Begin by sterilizing a 1-quart jar by washing it with hot, soapy water. Rinse well then place in a 225°F (about 107°C) oven for 15 minutes to dry and sterilize.

2. Cook the Brine:
In a medium saucepan over medium-high heat, combine the distilled vinegar, water, sea salt, and granulated sugar. Stir until the sugar and salt have completely dissolved.

3. Add Aromatics:
Add the garlic cloves, bay leaf, mustard seeds, coriander seeds, and whole peppercorns to the vinegar solution. Bring the mixture to a gentle boil, allowing the spices to infuse for about 3 minutes.

4. Pack the Carrots:
While the brine simmers, pack the carrot sticks tightly into the sterilized jar. Ensure they are standing upright and fill the jar up to the top, leaving a small gap for the brine.

5. Fill and Seal:
Carefully pour the hot brine over the carrots, ensuring they are completely submerged. If needed, press the carrots down slightly so they remain beneath the liquid.

6. Cool and Store:
Let the jar cool to room temperature before sealing with a lid. Refrigerate the pickled carrots for at least 24 hours before serving to allow flavors to meld.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT15M
15 minutes

Total Time

- PT25M
25 minutes

Type of Dish

- Snack

Keywords

pickled carrots, homemade pickles, carrot snack, vinegar pickles, stove-top pickles, easy pickle recipe, aromatic pickles, carrot sticks, snack recipe, vegetarian snack

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 280

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