a Recipe by Jake Nobello
Ingredients:
1 white onion
3-4 medium-sized carrots, julienned or thinly sliced
1/2 cup water
1/2 cup white vinegar
1 tablespoon white sugar
2 tablespoons honey
Instructions:
Peel and julienne or thinly slice the carrots.
Slice the white onion.
In a saucepan, combine water, white vinegar, sugar, and honey.
Heat the mixture over medium heat, stirring until the sugar and honey are completely dissolved.
Add the sliced carrots and onions to the pickling solution.
Bring the mixture to a simmer. Let it simmer for about 5 minutes or until the carrots are slightly tender but still crisp.
Remove the saucepan from heat and let the pickled carrots cool to room temperature.
Once cooled, transfer the pickled carrots and onions along with the liquid to a clean, airtight jar.
Seal the jar and refrigerate for at least a few hours or preferably overnight. This allows the flavors to meld and intensify.
Your quick and easy pickled carrots are ready to be served! They make a fantastic addition to salads, sandwiches, or as a tangy side dish.
Enjoy your pickled carrots!
Jake Nobello © 2023 All rights reserved
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Easy to Do it Yourself Recipes
Non-FictionIn the pages of this cookbook, embark on a culinary journey with Jake, a passionate chef whose roots trace back to a humble farm town nestled in the serene low valleys and sandlands. This is a tale of flavors that transcend boundaries and a culinary...
