Quick-Pickled Carrots
Quick-Pickled Carrots
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Quick-Pickled Carrots

Preparation
15 MIN
Cooking
5 MIN
Marinating
24 H
Makes
2 cups (500 ml)
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Ingredients

Preparation

  1. In a small pot, bring the water, vinegar, sugar, pickling salt and spices to a boil. Simmer over low heat for 3 minutes.
  2. Place the carrots in a 2-cup (500 ml) glass jar. Carefully pour the hot pickling liquid into the jar. Let cool, cover and refrigerate for 24hours. The carrots will keep in the refrigerator for 1 month.

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