Quick-Pickled Carrots

Name: Quick-Pickled Carrots
Yield: Makes about 2 1/2 cups
Ingredients: 1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins; 1 cup apple cider vinegar; 1/4 cup sugar; 2 tablespoons kosher salt; 1 tablespoon black peppercorns; 1 tablespoon mustard seeds

Anna StockwellMakes about 2 1/2 cupsSource

pickle carrot gluten free vegan vegetarian dairy free nut free easy make ahead pickle & preserve epicurious

Ingredients

1 pound carrots, peeled and sliced on the diagonal into 1/8-inch-thick coins

1 cup apple cider vinegar

1/4 cup sugar

2 tablespoons kosher salt

1 tablespoon black peppercorns

1 tablespoon mustard seeds

Method

Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.