Quick Pickled Carrots - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 3 pounds Fresh Carrots, Peeled And Sliced 1/4-inch Thick
- 1/4 Large White Onion, Thinly Sliced
- 2 cups Water
- 2 cups Cider Vinegar
- 3 cups Sugar
- 1 teaspoon Whole Yellow Mustard Seeds
- 1 teaspoon Celery Seeds
- 1 teaspoon Whole Coriander Seeds
- 1 teaspoon Turmeric
- 1/2 teaspoon Minced Fresh Ginger
- 1/2 teaspoon Kosher Salt
Instructions
- Fill a medium-large saucepan half-full with water and bring to a boil on the stove top. Carefully add carrots to boiling water and cook for about 5 minutes, until just softened. It’s better to have the carrots be a little too crisp than too soft and mushy. Drain carrots and transfer to a large non-reactive bowl. Add onion and set aside.
- Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Turn the heat down to medium-low and simmer for 5 minutes, stirring a couple times to completely dissolve the sugar. Slowly pour the hot liquid over the carrot and onion mixture. Let cool completely to room temperature. Then divide between 4 to 5 pint jars, adding carrots and liquid to within half an inch of each jar top. Seal jars tightly with lids and refrigerate.
- This recipe is for refrigerator pickling only and needs to be stored in a refrigerator. Enjoy for up to 1 month.
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