Bright and Spicy Pickled Carrots: Quick or Fermented - The Cook's Cook

Name: Bright and Spicy Pickled Carrots: Quick or Fermented - The Cook's Cook
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

www.thecookscook.com

These quick carrot pickles shine thanks to the addition of bright, zesty lemon peel and a kick from crushed red pepper.

View full recipe on www.thecookscook.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thecookscook.com.

Share this recipe:

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