Quick Pickled Carrots

Name: Quick Pickled Carrots
Ingredients: 3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick; 1/4 Large White Onion, Thinly Sliced; 2 cups Water; 2 cups Cider Vinegar; 3 cups Sugar; 1 teaspoon Whole Yellow Mustard Seeds; 1 teaspoon Celery Seeds; 1 teaspoon Whole Coriander Seeds; 1 teaspoon Turmeric; 1/2 teaspoons Minced Fresh Ginger; 1/2 teaspoons Kosher Salt

11 ingredients

3 steps

Ingredients

3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick
1/4 Large White Onion, Thinly Sliced
2 cups Water
2 cups Cider Vinegar
3 cups Sugar
1 teaspoon Whole Yellow Mustard Seeds
1 teaspoon Celery Seeds
1 teaspoon Whole Coriander Seeds
1 teaspoon Turmeric
1/2 teaspoons Minced Fresh Ginger
1/2 teaspoons Kosher Salt

Directions

1

Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It's better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
2

Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
3

This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.