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Refrigerator Rainbow Carrot Pickles
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
1540 minutes
Vibrant rainbow carrot pickles burst with flavor and hues, with purple carrots intensifying the rich redness.
Ingredients:
  • 2 pounds multi-colored carrots
  • 2 teaspoons white sugar
  • 4 teaspoons pickling salt, divided
  • 0.5 teaspoon whole cloves
  • 1 cup water
  • 1.5 cups white wine vinegar
  • 0.5 cup honey
Instructions:
  • Thoroughly scrub the carrots (do not peel), rinse, and drain. Slice into 1/8-inch-thick rounds using a mandoline or food processor, discarding tops. Place in a colander over a bowl, toss with sugar and 1 teaspoon salt, and let sit for 1 hour. Rinse under cold water and drain before using.
  • Toast cloves or coriander seeds in a nonstick 3-quart pot over medium heat, shaking occasionally, until fragrant, for about 1 minute. Gently pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, until brine simmers, about 8 minutes.
  • Scoop carrots into 2 pristine quart jars, pressing them down firmly. Pour brine over veggies until fully submerged, leaving a 1/2 inch space at the top. Wipe jar rims with a damp paper towel and allow to cool to room temperature for about an hour.
  • Cover with fresh, clean lids and refrigerate for at least 24 hours before enjoying for optimal flavor. The taste will continue to improve over time. Store in the refrigerator for up to 1 month.

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