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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