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If you want to make pickled carrots, fill a pot 3/4 full with water and add a few pinches of salt. Then boil 1 kilo of carrot sticks for 1 minute before emptying them. To make brine, add water, cider, sugar, 2 crushed garlic cloves, sea salt and 1 bay leaf in a pot. When it boils, let it simmer for 2 minutes. Turn off the heat, add carrots in the salt solution and let them sit until the liquid cools. Refrigerate carrots in a jar for at least a day. For more tips, including how to make Mexican or Vietnamese pickled carrots, read on!
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