Quick-Pickled Carrots
Crisp carrot sticks in a garlicky dill brine — banh-mi-ready, lunchbox-ready, and done in twenty minutes of work.
Ingredients
one batchFrom the garden
- 1 lb carrots, peeled and cut into sticks or thick coins
- 2 cloves garlic, smashed and peeled
- 2 sprigs fresh dill (optional)
From the pantry
- 1 tsp mustard seed
- 1 cup distilled white vinegar (5%)
- 2 tbsp sugar
- 1 tbsp canning or pickling salt
Steps
tap a step to dim it as you go- Cut the carrots into sticks just shorter than your jar, or into thick coins. Pack them into a clean quart jar with the garlic, dill if using, and mustard seed.
- Bring the vinegar, 1 cup water, the sugar, and the salt to a simmer in a small saucepan, stirring to dissolve.
- Pour the hot brine over the carrots to cover them; the hot soak takes them from raw-crunchy to pickle-crisp. Cool uncovered to room temperature.
- Lid and refrigerate. Good in a few hours, properly pickled in 2 days.