Pickled Carrots with Lemon and Garlic
Servings: 1 quart jar
Pickled carrots with lemon and garlic will leave you wondering why you've only been eating pickled cucumbers your whole life. They are crunchy, sour, savory and just a little bit sweet.
- ½ pound carrots, peeled and cut into ½ inch sticks
- ½ cup vinegar
- ½ cup water
- 1 tbsp sugar
- ½ tsp salt
- 2 garlic cloves
- 3 strips of lemon peel
Add garlic cloves to a quart size jar, followed with cut carrot sticks. To help all the carrots stand up vertically, lay the jar on its side as you pack them in. Add in the strips of lemon peel between carrot sticks.
In a small saucepan, add water, vinegar, sugar and salt. Bring to a boil and let boil for 1 minute.
Carefully pour boiling mixture over the carrots in the quart jar, leaving about a 1/2 inch from the top. Close the jars with lids and let cool on the countertop for several hours, then refrigerate.
Pickles will be ready to eat in 24 hours. Continue to store in the refrigerator.
Serving: 1jar | Calories: 172kcal | Carbohydrates: 37.4g | Protein: 2.2g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1330mg | Potassium: 838mg | Fiber: 5.7g | Sugar: 23.7g | Calcium: 98mg | Iron: 1mg