Quick Pickled Carrots - PCOS-Friendly Recipe
This Quick Pickled Carrots is a PCOS-friendly recipe.
Nutrition per Serving
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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Frequently Asked Questions
Yes, this Quick Pickled Carrots recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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