This Tangy Pickled Carrot Salad Will Stay Fresh for Weeks, But It Never Lasts That Long! Perfect for Snacking
Ingredients:
4 large carrots, peeled and julienned
1 cup white vinegar
1 cup water
1 tbsp sugar
1 tsp salt
2 cloves garlic, minced
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp chili flakes (optional for heat)
Directions:
Prepare the Carrots: Cut the carrots into thin matchsticks or julienne slices and set aside.
Make the Brine: In a saucepan, combine vinegar, water, sugar, salt, garlic, mustard seeds, coriander seeds, and chili flakes. Bring to a boil and stir to dissolve the sugar and salt.
Pickling Process: Pack the carrots into a clean jar. Pour the hot brine over the carrots, making sure they’re fully submerged.
Seal and Cool: Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours. The flavors will develop over time.
Serve: These tangy pickled carrots will last for weeks in the fridge, but they’ll be gone before you know it—perfect for snacking!