Recipe: Quick Pickled Carrots

These carrots will quickly become your favorite add on to any meal. Delicious in salads, on sandwiches or straight out of the jar!

INGREDIENTS  

• 1 pound carrots, julienned
• 1 teaspoon salt
• 1/4 cup honey
• 1/2 cup white vinegar
• 1/2 cup water
• 1/4 teaspoon whole black peppercorns
• 1/8 teaspoon crushed red pepper flakes
• 2 cloves garlic, sliced

INSTRUCTIONS

1. Combine carrots and salt in a large bowl. Use your hands to massage the carrots with the salt until the begin to soften.
2. Heat honey, vinegar and water in a small saucepan until sugar has dissolved.
3. Add peppercorns, red pepper flakes and garlic to a pint-sized glass jar and top with carrots, packing down as needed.  
4. Pour warm vinegar mixture over the carrots, topping with a bit of how water if needed.
5. Close lid and store in the refrigerator for at least 2 hours.

NOTES

Carrots are ready as soon as they have cooled down and will last for at least a month in the fridge.