Description
These sweet and spicy quick pickled carrots are crunchy, tangy, and ready in just over two hours—perfect for topping sandwiches, bowls, or enjoying as a zesty snack.
Ingredients
4 medium carrots, peeled and julienned
1‑inch piece of ginger, thinly sliced
2 to 3 slices jalapeño (optional)
1 cup water
½ cup cider vinegar
1 tablespoon maple syrup
1 teaspoon salt
Instructions
- Peel and julienne the carrots. Slice the ginger and optional jalapeño.
- Place the carrots, ginger, and jalapeño in a clean glass jar.
- In a small saucepan, bring the water, cider vinegar, maple syrup, and salt to a boil.
- Carefully pour the hot liquid over the carrots in the jar, ensuring they’re submerged.
- Allow the jar to cool to room temperature.
- Seal the jar and refrigerate for at least 2 hours before enjoying.
Notes
- Use sugar or honey in place of maple syrup for a different sweetness profile.
- Red pepper flakes or more jalapeño slices can be added for extra heat.
- Try toasted spices like coriander or mustard seeds for added flavor depth.
- Carrot ribbons offer a softer texture than julienne strips.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Quick Pickle
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 2g
- Sodium: 120mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
