Name: Easy Pickled Carrots
Yield: Makes one pint jar
Ingredients: ½ pound carrots, washed and peeled; ¾ cup apple cider vinegar; ½ cup water; 1-2 T white sugar (if you like a slightly sweeter pickle, use 2 T instead of 1); ½ tsp salt; Optional additional ingredients can include spices (peppercorn, star anise, mustard seeds, etc.) fresh herbs (dill, rosemary, etc.) or vegetables (peppers, onions, jalapeno, etc.) See post for details.

Ingredients

Scale

½ pound carrots, washed and peeled
¾ cup apple cider vinegar
½ cup water
1–2 T white sugar (if you like a slightly sweeter pickle, use 2 T instead of 1)
½ tsp salt
Optional additional ingredients can include spices (peppercorn, star anise, mustard seeds, etc.) fresh herbs (dill, rosemary, etc.) or vegetables (peppers, onions, jalapeno, etc.) See post for details.

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Instructions

Prepare the carrots and any additional vegetables, shredding, slicing, or cutting them into the desired size and shape.
Place the cider, salt, sugar, and water into a deep, heavy bottomed pot. Bring the ingredients to a boil on the stove, dissolving the sugar and salt in the liquid, creating a brine.
Lower the heat to a simmer. Add the carrots and any optional vegetables to the pot, making sure they are covered by the brine. Simmer for 10 minutes. Remove pot from heat.
Place pickled carrots in a clean container, cover with brine, and store in refrigerator for up to 3 weeks. Canned and processed pickles can be stored in a cool, dark place almost indefinitely but jars should be stored in the refrigerator after opening. (See post for tips and links on canning pickles.)