Bright and Spicy Pickled Carrots: Quick or Fermented - The Cook's Cook
These quick carrot pickles shine thanks to the addition of bright, zesty lemon peel and a kick from crushed red pepper.
Ingredients
- 473 ml (1 pint) mason jar with lid and band
- 2 large carrots, scrubbed, peeled or unpeeled, sliced into .3 cm (1/8-inch) rounds
- Two to three 2.5-5 cm (2-inch) strips lemon peel
- 2.8 grams (1/2 teaspoon) crushed red pepper
- 237 ml (1 cup) water
- 237 ml (1 cup) apple cider vinegar
- 16 grams (1 tablespoon) fine salt
- 10 grams (2 teaspoons) granulated sugar
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