Garlic Pickled Carrots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
For a garlic-y treat, makes these easy pickled carrots.
Ingredients
- 1 lb carrots, peeled and cut into 5" long sticks
- 10 whole cloves garlic
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 cup water
- 1 1/4 cup cider vinegar
- 1 tablespoon kosher salt
- 1/2 tablespoon whole mustard seeds
- 1/2 tablespoon mixed whole peppercorns
Instructions
- Blanch carrot sticks and garlic cloves in boiling water for 1-2 minutes. Let cool while preparing jars.
- Sterilize jar and lid directly before using for 10 minutes in simmering water or in the dishwasher. Remove just before ready to fill.
- Fill the jar with the blanched carrot sticks and garlic cloves. In a medium saucepan, stir together the sugar, brown sugar, water, vinegar and salt. Bring to a boil and add the mustard seeds and peppercorns. Simmer for 5 minutes. Strain the mixture through a fine strainer. While vinegar mixture is still hot, ladle into the carrot and garlic filled jars, filling to within 1/2 inch of the top. Wipe rim with a clean damp cloth and seal jar with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10 minutes. Remove from water bath and allow to cool on the counter.
- Serving Suggestions: Perfect on an antipasto platter or make an antipasto salad by tossing together the pickled carrots with marinated artichoke quarters, cherry tomatoes, black olives, fresh mozzarella, chopped Romaine and a simple Italian dressing.
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