Crunchy, Tangy, and Oh-So-Delicious! Pickled Carrots: A Must-Try Treat

Peel the carrots and cut them into sticks or rounds, depending on your preference. You can also slice them into thin ribbons for a more elegant presentation.

Prepare the Pickling Liquid:

In a medium saucepan, combine the white vinegar, water, coarse salt, and brown sugar. If you’re using mustard seeds, peppercorns, or garlic, add them to the saucepan as well. Bring the mixture to a boil, stirring occasionally, until the sugar and salt dissolve completely.

Pack the Carrots:

While the pickling liquid heats up, prepare your jars by sterilizing them. Pack the cut carrots tightly into clean jars. If you like, you can add fresh dill sprigs to the jar for added flavor.

Pour the Pickling Liquid:

Once the pickling liquid comes to a boil, carefully pour it over the carrots, making sure the carrots are fully submerged. Leave about half an inch of space at the top of the jar to allow for expansion.

Seal and Cool:

Seal the jars with their lids and let them cool to room temperature. Once cooled, store them in the refrigerator for at least 24 hours before enjoying. The longer they sit, the more flavorful they become.

Serving and Storage Tips:

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