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Clean recipe · americastestkitchen.com

Quick Pickled Carrots

These quick-pickled carrot sticks are a cinch to put together and are ready to enjoy in just 3 hours.

Original recipe: americastestkitchen.com

Yield:
32 servings
Total:
3 hr 30 min
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Ingredients

  1. 3/4 cup seasoned rice vinegar
  2. 1/4 cup water
  3. 1 garlic clove, peeled and halved
  4. 1/8 teaspoon black peppercorns
  5. 1/8 teaspoon yellow mustard seeds
  6. 8 ounces carrots, peeled and cut into 4 by ½-inch sticks
  7. 2 sprigs fresh tarragon

Instructions

  1. Bring vinegar, water, garlic, peppercorns, and mustard seeds to boil in medium saucepan over medium-high heat.
  2. Place one 1-pint jar under hot running water until heated through, about 1 minute; shake dry. Pack carrots and tarragon into hot jar. Using funnel and ladle, pour hot brine over carrots to cover. Let jar cool to room temperature, about 30 minutes.
  3. Cover jar with lid and refrigerate for at least 2½ hours before serving. (Pickled carrots can be refrigerated for up to 6 weeks; tarragon will begin to taste funky after 6 weeks.)