Medium

Quick-Pickled Carrots and Radishes

Total Time
54 min
14m prep ยท 40m cook
Servings
4 people
Rating
โ€”
Difficulty
Medium
2 views
๐ŸŒฑ Vegan ๐Ÿฅฌ Vegetarian ๐ŸŒพ Gluten-Free ๐Ÿฅ› Dairy-Free ๐Ÿฅœ Nut-Free โ˜ช๏ธ Halal โœก๏ธ Kosher

Add these pickled veggies to your party spread with cheese, charcuterie, dried fruit, crackers, and more. You can prep them up to three weeks in advance.

Ingredients

  • 1 pound carrots , peeled and cut into thin sticks
  • 1 pound radishes , trimmed and sliced
  • 1.5 cups cider vinegar
  • 1.5 cups water
  • 2 tablespoons sugar
  • 1 teaspoon sea salt

Instructions

  1. 1

    Put vegetables in 2 (1-quart) screw-top jars (carrots in one; radishes in the other).

  2. 2

    Combine vinegar, water, sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring to dissolve salt and sugar. Remove from heat and pour over vegetables in the jars, pressing down to fully submerge (each jar should get about half the liquid). Screw on lids and shake to combine. Chill, covered, for at least 4 hours (and up to 3 weeks).

Nutrition Facts

Per serving

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