Quick Pickled Carrot Spears

# What You Need:

→ Vegetables

01 - 4 large carrots, peeled and cut into spears

→ Brine

02 - 1 cup distilled white vinegar

03 - 1 cup water

04 - 2 tablespoons granulated sugar

05 - 1 tablespoon kosher salt

→ Aromatics & Spices

06 - 2 cloves garlic, peeled and halved

07 - 1 teaspoon whole black peppercorns

08 - ½ teaspoon mustard seeds

09 - ½ teaspoon coriander seeds

10 - ¼ teaspoon crushed red pepper flakes (optional)

11 - 2 sprigs fresh dill (optional)

# How To Make It:

01 - Place carrot spears vertically into a clean quart-sized glass jar. Distribute garlic, dill, and spices evenly around the carrots.

02 - In a small saucepan, combine vinegar, water, sugar, and salt. Heat over medium heat until simmering, stirring until sugar and salt fully dissolve.

03 - Pour the hot brine carefully over the carrots in the jar, ensuring they are fully submerged.

04 - Allow the jar to cool to room temperature uncovered, then securely close the lid.

05 - Refrigerate for a minimum of 1 hour before enjoying quick pickled carrots; longer chilling up to 24 hours enhances flavor. Store refrigerated up to 2 weeks.

# Expert Suggestions:

01 -

They're ready to eat in an hour but taste even better the next day, so you can make them whenever and they'll be waiting.
The crunch stays perfect for weeks in the fridge, and they somehow make everything taste better—sandwiches, cheese boards, straight from the jar at midnight.

02 -

Hot brine poured into cold glass can crack the jar, so either warm the jar first by rinsing it with hot water or let the brine cool slightly before pouring—learned that the hard way.
Keep everything submerged under the brine or it will discolor and potentially spoil; if you notice carrots floating up, just push them back down when you grab a snack.

03 -