Pickled Carrots - Rachael Ray Every Day

Pickled Carrots

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pickled carrots

Recipe by Cara Mangini

Ingredients

  • 8 small rainbow carrots (about 12 oz.)
  • 1 3/4 cups water
  • 1 1/2 cups white wine vinegar
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 1/4 tsp crushed red pepper
  • 1/4 tsp black pepper corn
  • 1/4 tsp. fennel, cumin, or mustard seeds
  • 2 smashed garlic cloves
  • 2 sprigs fresh rosemary

Preparation

Trim all but 1 inch of the greens from 8 small rainbow carrots (about 12 oz.) and halve lengthwise. Stuff into 1-quart Mason jar. In medium saucepan, bring 1 3/4 cups water, 1 1/2 cups white wine vinegar, 2 tbsp. sugar, 2 tsp. salt, and 1/4 tsp. each crushed red pepper, black peppercorns, and fennel, cumin, or mustard seeds to a boil, stirring until sugar and salt dissolve. Reduce heat to medium; simmer for 2 to 3 minutes to infuse. Pour brine over carrots. Add 2 smashed garlic cloves and 2 sprigs fresh rosemary. Cover and seal; let cool. Refrigerate for at least 1 day and up to 2 weeks. 

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