Pickled Carrots

Recipe

Side Dish
Pickled Carrots

Primary Media

Carrot spears packed in brine with whole spices and thyme leaves

User Rating

3 out of 5 stars
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1 ratings

Recipe Data

8
Servings
15min
Prep
2hr15min
Total

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    Description

    The combination of turmeric, coriander, and thyme make these pickled carrots pop with unique flavors.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 c.Hy-Vee apple cider vinegar
    1 c.water
    1 tbsp.Hy-Vee kosher salt
    1 tbsp.Hy-Vee sugar
    6medium carrots
    ½ tsp.whole coriander seeds
    3 slice(s)fresh ginger
    ¼ tsp.turmeric
    ¼ tsp.fresh thyme

    Things To Grab

    • Small saucepan
    • Vegetable peeler
    • 2 pint-size glass mason jars

    Directions

    1. Combine apple cider vinegar, water, salt and sugar in a small saucepan. Bring mixture to boiling, stirring to dissolve salt and sugar; keep hot.

    2. Peel carrots and cut into sticks. Add carrots to two pint jars. Add coriander seeds, ginger, turmeric and thyme to each jar.

    3. Fill jars with hot brine; stir gently. Discard any leftover brine. Cool.
    4. Cover and refrigerate at least 2 hours before serving. Serve within 2 weeks.

    Nutrition facts

    Servings

    25 Calories per serving

    Amounts Per Serving

    • Total Fat: 0g
    • Cholesterol: 0g
    • Sodium: 750mg
    • Total Carbohydrates: 6g
    • Protein: 0g

    Daily Values

    0%
    Vitamin A 150%
    0%
    Vitamin C 4%
    0%
    Iron 2%
    0%
    Calcium 2%

    Recipe Source:

    August Seasons 2017.