A few jars, a little vinegar, and a handful of spices are all you need to quick-pickle almost any vegetable. Here, the natural sweetness from the carrots pairs perfectly with a spicy brine made from apple cider vinegar, red pepper flakes, and whole peppercorns. Trust us—one bite, and you’ll be hooked. Serve them alongside heavy dishes like pot roast, pulled pork, or carne asada tacos for some welcome brightness.
Yield: 6 servings
Active Time: 10 minutes
Total Time: 1 day
1 cup apple cider vinegar
1 1/4 cups filtered water
2 shallots, quartered
2 cloves garlic, peeled
Peel of 1 organic lemon
3 tablespoons black peppercorns
4 tablespoons red pepper flakes
1 1/2 tablespoons pink salt
12 carrots, peeled
Combine vinegar, water, shallots, garlic, lemon peel, peppercorns, red pepper flakes, and salt in a medium-sized saucepan over medium heat and bring to a boil. Add carrots and let cook 3 to 4 minutes. Turn off heat, remove carrots from the liquid and let both cool to room temperature.
Combine carrots and brine together in an airtight jar, cover and seal, and place in fridge. Chill overnight before serving to allow flavors to develop. Pickles can be kept covered and chilled for 1 month.
Photo credit: Paul Delmont
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