Quick-pickled Carrots

Quick-pickled Carrots

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 12 oz

Ingredients:

• 2-3 carrots, peeled into ribbons
• ½ cup rice vinegar
• ½ cup water
• ½ tsp fennel seed
• 1 ½ tsp salt

Directions:

1. In a small saucepan, add the rice wine vinegar, fennel seed, water, and salt.
2. Bring to a boil over medium-high heat, then turn the heat to low and simmer for 3-5 minutes. Cut the heat and allow to cool for 10-15 minutes.
3. To a jar, add the carrots. Pour in the warm brining liquid and make sure all the carrots are submerged. Fit loosely with a lid and allow to come to room temperature, then place in the fridge.
4. Before consuming, allow the carrots to quick-pickle for at least 20-30 minutes. Keep in the fridge for up to 2-3 weeks.