Recipe: Pickled Carrots

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Ingredients

1 qt. Water
2 c. Rice Wine Vinegar
¼ c. Gordon Choice Granulated Sugar
3 Tbsp. Coarse Kosher Salt
2 lb. Markon Carrots

Recipe Preparation

Trim the carrots. Slice into matchsticks on a mandoline. Place in a nonreactive storage container.
Combine water, vinegar, sugar and salt in a stainless steel mixing bowl. Mix until sugar and salt are dissolved.
Pour the pickling brine over the carrots.
Cover the storage container and refrigerate for 24 hours. Drain before use.
Note: Pickling brine may be used on most all cut vegetables such as celery, cucumbers, radishes, cauliflower and onions.

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