carrots, pickled

Quick-Pickled Carrots

Keep these on hand for salads, grain bowls, or sandwiches.

“These crunchy, tangy vegetables are an easy way to elevate any dish,” says Denver-based recipe developer Julia Heffelfinger. “You can julienne the carrots yourself, or grab some from the salad bar at your local grocery store to save on time.”

This recipe is part of our meal prep series. Click here to see the full guide.

Yields 1 cup

Ingredients

  • 1 large carrot, julienned
  • ½ cup distilled white vinegar or rice vinegar
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt

Directions

  1. In a pint-size jar, combine all of the ingredients. Cover and shake to dissolve the sugar and salt. Store in the fridge for up to two weeks.

photo by: Christine Han
food styling by: Olivia Anderson