Article: Pickled Carrots
Pickled Carrots
HARVEST & COLLECT
- Carrots of your choice
- Mason Jar
- Equal parts Water Ratio to White Distilled Vinegar
- Salt
- Sugar
- Black or Pink Peppercorns
In a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Add peppercorns.
Put the carrots in the jar and fill the jar with the brine until fully submerged. Seal & refrigerate for 2 days.
