A DIY HOW-TO ON PICKLED CARROT

INGREDIENTS

• 1 CUP WHITE VINIGER
• 1 CUP WATER
• 3 - 5 CARROTS
• 1/3 CUP GRANULATED SUGAR
• 1 TABLESPOON SEA SALT
• 1 TEASPOON CRUSHED RED PEPPER FLAKES
• 1 TEASPOON BLACK PEPPERCORNS
• 2 CLOVES OF CHOPPED GARLIC

INSTRUCTIONS

1. Once all ingrediants have been gathered start by combining the vinegar, sugar and salt in a large saucepan. Bring the mixture to a boil; reduce heat and let simmer for 10 minutes.
2. Begin packing sliced carrots (cut your prefered way) into a sterilized jar leaving 1/2 inch of headspace. Add black peppercorn, red pepper and chopped garlic.
3. Once jar is fully packed with carrots, black peppercorn, red pepper and chopped garlic. Use a ladle to pour the vinegar into the jar, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, and finish by tightening the lid onto the jar.
4. Seal jar for a longer shelf life or store in refrigerator for up to 4 months