Quick pickled carrots are made in a homemade brine with your choice of spices.
Prep Time: 20 mins Cook TIME: 3 Mins
– 6-8 large Carrots – 1/2 Red Pepper – 1.25 cups White wine vinegar – 1.25 cups Water – 2 cloves Garlic – 1 tablespoon Sugar – 2 teaspoons Kosher salt – 4 sprigs Fresh Dill – 2 teaspoons Mustard seed – 2 teaspoons Coriander seeds – 2 teaspoons Black peppercorns – ¼ teaspoon Red pepper flakes
Combine ingredients. Divide the sliced carrots, fresh dill, and bells peppers evenly between 2 wide mouth pint mason jars.
Bring to boil. Add vinegar, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
Let cool. Once the mixture reaches a boil remove it from the heat and let it cool for 2-3 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
Let sit. Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.
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