Basic Quick Pickle Brine

kid-friendly low cal carrot healthy low cholesterol vegan small plates

Katherine Sacks

4 1/2 cups

Source

Ingredients

2 cups apple cider vinegar

1/2 cup sugar

2 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments

Method

Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.

Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.