Pickled Carrots

Easy and delicious, something we ALWAYS have in our fridge

Pickled Carrots (or Red Onion)

Ingredients

  • 6-8 Carrots

  • 2 C Apple Cider Vinegar

  • 2 C Water

  • 1/3 C Sugar

  • 2 T salt

  • 1/4 C Llamacita Orange Sauce (optional)

Instructions

Wash and peel carrots, removing tips and stems. This could be the perfect job for a mandolin if you have one. If not- and there’s no right or wrong way- I like to cut my carrots thinly on the bias, fan them out like cards in a deck, and carefully cut into matchsticks. Any thinly sliced shape will do. It will all eat.

Place liquids, salt & sugar, and Orange Sauce if using in a pan. Bring just to a simmer, making sure your sugar is dissolved, and remove from heat.

Place carrots in a jar or other container for the fridge, cover with liquid and refrigerate. Use pickling liquid for any other veg: red onion, daikon or other radish, cauliflower…

Store in fridge for up to 1 month.