Crunchy carrot spears soaked in tangy brine, ideal for snacking, salads, or adding zest to dishes.
# Components:
→ Vegetables
01 - 4 large carrots, peeled and cut into spears
→ Brine
02 - 1 cup distilled white vinegar (240 ml)
03 - 1 cup water (240 ml)
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 - 1/2 teaspoon mustard seeds
09 - 1/2 teaspoon coriander seeds
10 - 1/4 teaspoon crushed red pepper flakes (optional)
11 - 2 sprigs fresh dill (optional)
# Method:
01 - Place the carrot spears vertically into a clean quart-size glass jar. Arrange garlic, fresh dill sprigs, and spices evenly around the carrots.
02 - Combine distilled white vinegar, water, granulated sugar, and kosher salt in a small saucepan. Heat over medium flame, stirring until sugar and salt fully dissolve and the mixture simmers.
03 - Pour the hot brine carefully over the carrots in the jar, ensuring all spears are completely submerged.
04 - Allow the jar to cool uncovered to room temperature, then seal tightly with a lid.
05 - Chill the jar in the refrigerator for at least 1 hour for quick pickles; for enhanced flavor, refrigerate 24 hours. Consume within 2 weeks.
