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quick-pickled carrots recipe | epicurious.com

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www.epicurious.com
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Prep Time: 15

Cook Time: 135

Total: 150

Servings: 1.5

Cost: $10.02 /serving

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.