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Easy Carrot Quickles
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Pickling veggies has never been easier. Carrot ribbons are steeped in a quick pickling brine and ready to eat in 30 minutes. Or store in a jar in the fridge for up to a week. Add quickles onto burgers, street tacos, grain bowls - anywhere you need a little pickle pick-me-up!
makes about 1 pint


3 large carrots

½ cup white vinegar

½ cup of water

Medium-sized nob of ginger, sliced

1 tablespoon sugar

1 tablespoon salt

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  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. In a stainless steel or glass saucepan, bring the water, vinegar, salt, sugar, and ginger up to a boil.
  2. When it reaches a boil, shut off the heat, and let ingredients steep for 10 minutes.
  3. Meanwhile, wash all your carrots and use a vegetable peeler to peel off long strips of carrot.
  4. Peel three or four ribbons off one side, then rotate and peel from another side until you are left with a skinny little carrot and a lovely pile of carrot ribbons.
  5. Put the ribbons in a heatproof glass or stainless steel container or bowl.
  6. Strain the warm pickling liquid over the carrots using a mesh strainer, making sure carrot ribbons are fully submerged. Allow the carrots to cool to room temperature then transfer the carrots and liquid into jars and keep in the fridge for up to a month.
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