I love simple, and making these crisp, tangy overnight pickled carrots is so simple it’s almost not fair. Next I’m adding beans and asparagus to my pickling repertoire. This recipe was shared by my friend Chris who is always on the lookout for seasonal, simple and delicious recipes.
Bring the water, vinegar, salt and sugar to a boil in a sauce pan. When the mixture is boiling add the carrots and garlic and take the pan off the burner. Let it cool and pack carrots in a mason jar. Be sure the liquid covers all the way to the top. Keeps for two or more weeks In the refrigerator or several days without refrigeration (if it’s not too hot out).overnight pickled carrots
Ingredients
Instructions
overnight pickled carrots
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1 Comment
Debra McElroy
August 13, 2018 at 2:20 pmMade these last week as hostess gifts for clients and dinner party – they were much appreciated and loved having such a fresh gift! Carol’s recipes are the best!