Carrot Pickle in Vinegar
Ingredients
- Carrots 4 big sized
- Vinegar 1 cup
- Water 2.5 cups or more to your liking
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Cloves 10
Preparation
- Peel and grate the carrots.
- Fill the mason jar with half of the carrots. Top with 5 cloves. Repeat the same process for second layer.
- In a pan add vinegar, salt, sugar and water 2.5 cups of water first.
- Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.
- Boil for 1 minute.
- Pour the boiling mixture on the carrots.
- Use a wooden spoon to dip all the carrots into the vinegar.
- Allow to come to room temperature and then close the lid and refrigerate overnight.
- The pickle is ready after 24 hours. Enjoy!
Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.
Carrot Pickle in Vinegar
Ingredients
- Carrots 4 big sized
- Vinegar 1 cup
- Water 2.5 cups or more to your liking
- Salt 1 teaspoon
- Sugar 2 teaspoons
- Cloves 10
Instructions
- Peel and grate the carrots.
- Fill the mason jar with half of the carrots. Top with 5 cloves. Repeat the same process for second layer.
- In a pan add vinegar, salt, sugar and water 2.5 cups of water first.
- Mix and taste the acidity and if needed add 1/2 cup of water. Also adjust salt if needed.
- Boil for 1 minute.
- Pour the boiling mixture on the carrots.
- Use a wooden spoon to dip all the carrots into the vinegar.
- Allow to come to room temperature and then close the lid and refrigerate overnight.
- The pickle is ready after 24 hours. Enjoy!
- Storage Instructions: Store in the refrigerator. Use within 2-3 weeks.