Quick-Pickled Carrots
Quick-Pickled Carrots
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  • ½ cup (125 ml) water
  • ½ cup (125 ml) white vinegar
  • 2 tbsp sugar
  • 2 tsp pickling salt
  • 2 tsp mix whole spices (such as mustard seeds, cumin seeds, coriander seeds, pink or black peppercorns)
  • 12 Nantes carrots, peeled and halved (if large)
  • Preparation
  • In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
  • Place the carrots in a 2-cup (500 ml) glass jar. Carefully pour the hot pickling liquid into the jar. Let cool, cover and refrigerate for 24hours. The carrots will keep in the refrigerator for 1 month.
  • Description
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