Ingredients
Method
- Peel carrots, then cut with a mandolin slicer medium to small sticks. Smaller cuts will pickle faster.
- In a medium-sized container, combine vinegar and sugar. Mix until sugar dissolves.
- Add the carrots, making sure they are fully submerged. If needed, add some room temperature boiled water until fully submerged.
- Close the container with the lid, and place in the refrigerator for at least 20minutes before eating. Keep the pickled carrots refrigerated in the pickling mixture for up to 1 month, or until too sour or carrots lose their crunch.
Notes
Slicing – My favourite way to prepare my carrots for pickling is to peel the skin first, and then use a spiraliser to make long strands of carrots. I especially love this method if I am going to eat the pickled carrots in a noodle salad, as the carrots kind of become like noodles too! If the strands are too long, simply cut them to make shorter strands. I find this method to be the fastest and easiest.
Another fast and easy method is to use a mandolin slicer or handheld grater. However, of you are using a handheld grater, be aware that your carrots will be very small and thing, which may affect the taste and texture. Alternatively, you can simply slice the carrots into thin julienne slices or batons.
Storage – Always store your jar or container of pickled carrots in the refrigerator. They should generally keep for 1 month. They may sometimes last longer. To check if they are still good to eat, see if they look bad or smell to sour. If so, chuck them out and make a new batch.
Pack tightly – To preserve the carrots for longer, pack them tightly and ensure they are fully submerged in the vinegar mixture. Top up with some room temperature boiled water if necessary.
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