About
Pickled veggies are a fantastic way to spruce up a meal! Top your salads, lettuce wraps, or cauliflower rice bowls with this pickled carrots and red onion recipe! The vegetables stay crunchy, but they’re tangy, a little sweet, and have just a touch of spice from crushed red pepper flakes. One jar will last you some time, so it’s worth the 24 hour pickling period! Enjoy!
Ingredients
- ¼ teaspoon spices dill seed
- 1 clove garlic raw
- ½ teaspoon spices mustard seed yellow
- ¼ teaspoon crushed red pepper by simply organic
- ⅛ gram spices cloves whole by schwartz
- 4 ½ ounce carrots raw
- 2 ¼ ounce red onions
- 1 ½ cup water
- 2 teaspoon rice vinegar by kikkoman
- 1 teaspoon salt
Instructions
- In a 12-oz. Jar, drop in the dill seed, a crushed garlic clove, mustard seed, red pepper, and 4-5 cloves. Set this aside.
- Cut the ends off 1-2 large carrots, and peel away the rough exterior. Use a peeler to peel slices of carrot. You can chop these in half if you wish. Addition, peel and thinly slice a red onion.
- Toss together the carrot and red onion. Then, gently pack them into your jar.
- Combine the remaining ingredients in a small pot. Bring the ingredients to a boil, and let the liquids simmer until the salt has completely dissolved. Then, pour the liquid into the jar of carrots and red onion.
- Seal the jar tightly and let it cool completely before storing it in the refrigerator. Let the ingredients pickle for at least 24 hours before consuming. The longer you let the veggies pickle, the more flavor will develop.
Nutrition Facts
- Servings: 6
- Calories: 15.4kcal (per serving)
- Fat: 0.2g (per serving)
- Carbs: 2.7g (per serving)
- Protein: 0.4g (per serving)
