Quick-Pickled Carrots with Cherry Vinegar
We love these crunchy pickled carrots on sandwiches, in salads, and right out of the jar! You can also add fish sauce for an extra punch of flavor, but we usually leave it out.
Quick-Pickled Carrots with Cherry Vinegar
Em Korte
10 minutes
We love these crunchy pickled carrots on sandwiches, in salads, and right out of the jar! You can also add fish sauce for an extra punch of flavor, but we usually leave it out.
Ingredients
- 2 cups carrots, cut into thin strips or matchsticks (we used a box grater)
- 1 cup water
- ½ cup Red Truck Orchards Cherry Vinegar
- ½ cup rice vinegar
- 4 tablespoons sugar
- 1 teaspoon salt
Directions
Chop carrots to desired size and place into a clean mason jar.
Add remaining ingredients to a small saucepan, bring to a boil, and pour over carrots.
Allow to cool before covering and putting in fridge. Enjoy!