Make use of extra carrots with Vinegar and Turmeric Quick-Pickled Carrots. These quick-pickled carrots are great as a garnish, salad topper or a snack.
What You Need
Original recipe yields 6 servings
4 large carrots, peeled
1 cup water
1/2 cup sugar
1 Tbsp. kosher salt
1 tsp. ground turmeric
1/4 tsp. crushed red pepper
3 whole cloves
3/4 cup HEINZ All Natural Unfiltered Apple Cider Vinegar
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Let's Make It
Trim and discard ends from carrots. Use vegetable peeler to cut carrots into long thin ribbons; place in medium bowl.
Bring all remaining ingredients except vinegar to boil in saucepan on medium heat; simmer on medium-low heat 5 min. Pour over carrots; stir. Let stand 2 min. Stir in vinegar.
Refrigerate 15 min. Drain carrots before serving.
For more intense flavor, refrigerate the carrots in the pickling liquid up to 1 hour before draining to serve.
How to Note
These easy-to-make pickled carrots can be refrigerated up to 1 week before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.