Pickled Carrots

Quick and Easy Pickled Carrots Recipe

5 from 2 reviews




  1. Slice the carrots using a mandoline slicer into thin sticks. 
  2. In a jars pack the carrots, ginger, red pepper flakes and minced garlic. 
  3. In a saucepan combine the water, vinegar, honey and salt. 
  4. Bring to a boil over high heat. 
  5. Pour the hot vinegar mixture over the carrots.
  6. Put the lids on and leave to cool.
  7. Refrigerate for at least 3 day before eating. 
  8. Store in the fridge for up to 1 month. 

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