Pickled Carrots

Ingredients

• Shredded Carrots

  Trader Joe's

  10 oz or 283g

• Water

  Plain, clean water

  2 cup or 473g

• Vinegar

  Distilled

  2 cup or 478g

• Vinegar

  Apple Cider - Wegmans

  16 oz or 454g

• Honey

  2 tbsp or 42g

• Salt

  Table

  1 tsp or 6g

• Crushed red pepper flakes

  1 tsp or 0.3g

Directions

1. Pack the carrots into a 1-pint mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later. In a small saucepan, combine the water, both vinegars, honey, salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onions. Use a butter knife or spoon to press the carrots down into the vinegar and pop any air bubbles in the jar. Let the pickled carrots cool to room temperature (about 20 to 30 minutes), at which point they should be sufficiently pickled for serving. Cover and refrigerate leftover pickled onions for later. Quick-pickled carrots are best consumed within three days, but they keep for 2 to 3 weeks in the refrigerator.