Lemony Pickled Carrots
Prep time
Cook time
Total time
Make a quick jar of pickled carrots for snacks or appetizers.
Recipe type: Condiments
Serves: 1 pint
  • ½ lb. baby carrots
  • ⅓ cup white vinegar
  • 3 Tbsp lemon juice
  • ½ cup water
  • 1 Tbsp sugar
  • ½ tsp salt
  • 2 bay leaves
  • 1 tsp peppercorns
  • 2 strips lemon peel
  1. Blanch carrots until crisp-tender. This took about 2 minutes in my microwave. Rinse with cold water.
  2. Fill a one-pint canning jar with the carrots, peppercorns, bay leaves and lemon peel.
  3. Heat vinegar, water, sugar, and salt until sugar dissolves.
  4. Pour over carrots. Cover and let sit in the refrigerator for 3-5 days before using.
Recipe by Seed to Pantry at https://www.seedtopantry.com/2017/04/18/lemony-pickled-carrots/