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Quick Pickled Carrot Spears
Course
Preserves
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
3
quart jars
Calories
163
kcal
Author
Marisa
Ingredients
2
pounds
carrots
1 1/2
cup
white vinegar
1 1/2
cup
water
1 1/2
tablespoons
kosher salt
2
teaspoons
dill seed
1
teaspoon
mustard seeds
1
teaspoon
black peppercorns
1/2
teaspoon
red chili flakes
2-3
cloves
garlic
Instructions
Bring a small pot of water to a boil in which to blanch the carrots.
Prepare jars. I like to use the taller pint and a half jars for this pickle, but two or three wide mouth pints will also work.
Peel carrots and trim to fit jars. Cut into thin sticks.
When the water comes to a boil, drop in the carrots and cook for 2 minutes.
When time is up, remove carrots from water and run under cold water to stop cooking.
Combine vinegar, water and salt in a small saucepan and bring to a boil.
Divide spices and garlic cloves evenly between jars.
Pack carrots sticks upright in jars.
Pour the boiling brine over the carrots, leaving 1/2 inch headspace.
Tap jars gently to remove air bubbles.
Wipe the rims and apply the lids and rings.
Let jars cool on the counter until they’re no longer hot to the touch and refrigerate. Let them rest for at least 24 hours before eating.
Nutrition
Calories:
163
kcal
|
Carbohydrates:
31
g
|
Protein:
3
g
|
Fat:
1
g
|
Sodium:
3712
mg
|
Potassium:
1003
mg
|
Fiber:
9
g
|
Sugar:
14
g
|
Vitamin A:
50615
IU
|
Vitamin C:
18.7
mg
|
Calcium:
143
mg
|
Iron:
1.4
mg