Ingredients for Spiced Pickled Carrots
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How to Make Spiced Pickled Carrots
- Combine 1 pound of peeled and sliced carrots, 1 cup white vinegar, 1/2 cup water, 1/4 cup sugar, 1 tablespoon salt, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon turmeric in a medium saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low and simmer for 8-10 minutes, or until the carrots are crisp-tender. Stir occasionally.
- (Optional) Add 1-2 small, thinly sliced hot peppers (e.g., jalapeño or serrano) during the simmering stage for extra heat.
- Carefully pour the hot mixture into a clean, heat-safe jar or container. Leave about 1/2 inch of headspace.
- Cover tightly with a lid and let cool completely.
- Refrigerate for at least 12 hours, or preferably 24 hours, to allow the flavors to meld and the carrots to pickle.
- Drain any excess liquid before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
50g
Fat
0g
Carbs
5g
