Quick-Pickled Carrots and Radishes

Name: Quick-Pickled Carrots and Radishes
Total time: 10 min
Yield: 24 Servings
Ingredients: 🥕 1 pound carrots, peeled and cut into thin sticks; 🌺 1 pound radishes, trimmed and sliced; 1 1/2 cups cider vinegar; 💧 1 1/2 cups water; 🍬 2 tablespoons sugar; 🧂 1 teaspoon sea salt

Cost $5, save $10

Source: Recommended by CookPal

10 Min
24 Servings
$5

Quick-Pickled Carrots and Radishes

Cost $5, save $10

Source: Recommended by CookPal

10 Min
24 Servings
$5

INGREDIENTS

Vegetables
- 🥕 1 pound carrots, peeled and cut into thin sticks
- 🌺 1 pound radishes, trimmed and sliced
Liquid & Seasoning
- 1 1/2 cups cider vinegar
- 💧 1 1/2 cups water
- 🍬 2 tablespoons sugar
- 🧂 1 teaspoon sea salt

STEPS

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

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).

NUTRIENTS

Per 1 serving

🔥

Calories

0
Protein
3
Carbs
0
Fats

💡 Use glass jars to better preserve the freshness and maintain the acidic balance.For additional flavors, consider adding herbs or spices such as dill, mustard seeds, or garlic.Ensure the vegetables are fully submerged in the pickling liquid to avoid spoilage.Adjust sugar or salt to taste for varying levels of sweetness or tanginess.