Quick Pickled Carrots
User Reviews
4.8
18 reviews
Excellent
Quick Pickled Carrots
Report
These sweet and tangy quick pickled carrots come together easily. Serve them over salads, sandwiches, tacos and more!
Share:
Ingredients
- 3-4 carrot shredded
- 1/2 cup water hot
- 3/4 cup rice vinegar
- 3 tablespoons sugar
- 2 teaspoons salt
Instructions
- Combine the water, vinegar, sugar and salt in a 16 ounce mason jar. Seal the jar and shake to combine.
- Add the shredded carrots to the jar and allow to marinate 1 hour or overnight.
Notes
- Depending on the size of your carrots, you may need 3 or 4 carrots. I generally use 4 average sized carrots for this recipe.
- This recipe makes 1 large jar of pickled carrots and about 16 ounces. Each serving is about 2 ounces.
- STORAGE: Store leftovers in the sealed mason jar for up to 2 weeks. These pickles are not meant for canning or shelf storage and much be eaten within the two weeks.
Nutrition Information
Show Details
Calories
34kcal
(2%)
Carbohydrates
7g
(2%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.03g
(0%)
Monounsaturated Fat
0.004g
(0%)
Sodium
604mg
(25%)
Potassium
98mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
5095IU
(102%)
Vitamin C
2mg
(2%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 34 kcal
% Daily Value*
| Calories | 34kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 604mg | 25% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 5095IU | 102% |
| Vitamin C | 2mg | 2% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
