In this quick pickle recipe, salting the carrots first extracts their natural moisture. Once the salt's rinsed off, the carrots absorb the pickling liquid like a sponge. You may want to double this recipe—they're addictive!
Nutrition per serving may change if servings are adjusted.
1 pound very small carrots, preferably multicolored
2 tablespoons kosher salt
1¼ cups white vinegar
1¼ cups distilled or bottled water
½ cup fresh dill, large stems removed
1 tablespoon toasted white peppercorns
1½ teaspoons sugar
Trim and peel carrots; cut in half lengthwise. Place in a colander and rinse under cold water. Sprinkle with salt and mix to combine. Let stand in the colander for 1 hour.
Rinse the carrots well. Combine vinegar, water, dill, peppercorns and sugar in a 9-by-13-inch glass baking dish or large sealable bag. Add the carrots and cover (or seal). Let pickle in the refrigerator for at least 3 hours and up to 2 weeks.
21 calories;0 g fat(0 g sat); 1 g fiber; 5 g carbohydrates; 0 g protein; 10 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 8,436 IU vitamin A; 3 mg vitamin C; 17 mg calcium; 0 mg iron; 140 mg sodium; 162 mg potassium