Quick Pickled Carrots
Here's a quick pickled carrot recipe to bring some spice into your meals, get your veggies in and heal your gut, all rolled into one!
Servings: 20
Calories: 8kcal
Ingredients
- 5 carrots julienned
- 1 jalapeno pepper julienned
- 1/2 cup white vinegar
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon monk fruit sweetener
- 1 teaspoon mustard seeds crushed
Instructions
- Wash and dry the vegetables, making sure all the moisture has been dried off.
- Julienne the carrots and jalapeno.
- Toss everything together and add to a clean and dry 16 ounce mason jar or any large jar.
- Crush the mustard seeds in a coffee grinder or a mortar and pestle and add to the jar with the vegetables.
- Lastly stir together the vinegar, water and the seasonings till dissolved. Add this mixture to the jar and press down on the veggies so that everything is submerged in the liquid.
- Refrigerate and use as needed. The vegetables will continue to marinate in the liquid and ferment. For best results, wait 24 hours before consuming.
Video
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 128mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 2555IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg
