Picnic Recipe | Sweet-and-Sour Pickled Carrots
Prep Time:
20 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • ½ cup apple cider vinegar
  • ¼ cup water
  • 1 tablespoon sugar
  • 1 tablespoon wildflower honey
  • ½ teaspoon salt
  • 1 tablespoon olive oil, plus more to taste
  • 4 (10 to 12 ounces) carrots, scrubbed clean and peeled into ribbons using a mandoline
  • ¼ cup tarragon, roughly chopped
  • ¼ cup parsley, roughly chopped
Directions
  1. In a large pot, combine the vinegar, water, sugar, honey, salt and olive oil, and bring to a simmer over medium-high heat. Stir until the salt and sugar are completely dissolved.
  2. When the mixture comes to a boil, remove from the heat. Add the carrots and allow to steep in the vinegar-sugar solution for 2 minutes, stirring every so often to ensure all the carrots are submerged. Using tongs, remove the carrot ribbons with tongs from the solution and allow to cool.
  3. Toss the cooled carrot ribbons with the tarragon and parsley; taste and adjust the seasoning, adding a little more olive oil if needed. Pack the carrots in a glass jar if serving outdoors. Crate and Barrel provided the product featured here and sponsored this post.