Quick-Pickled Carrots recipe | Epicurious.com
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Prep Time: 15
Cook Time: 135
Total: 150
Servings: 1.5
Cost: $10.02 /serving
Author : Anna Stockwell
Ingredients
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Instructions
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Preparation Place carrots in a heatproof resealable container or jar. Combine vinegar, sugar, salt, peppercorns, mustard seeds, and 1/2 cup water in a small pot. Bring to a boil over high heat, stirring occasionally. Immediately pour over carrots. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving. Cooks' note:Pickled carrots can be stored in the fridge in a resealable container for up to 3 weeks.