Pickling is an ancient technique and is used in all cultures as a way to preserve food. It’s so easy to do, and we’re not just talking classic dill pickles here. You can pickle almost anything. For those going through cancer treatment, the anti-microbial properties of vinegar offer an extra boon: a way to safely eat raw, well almost raw vegetables as snacks. Another good thing: the pickling brine can be reused multiple times to make all kinds of different pickles. Time to get your inner pickle on and try these Quick Pickled Carrots at home!
15 min prep
- 1 cup white vinegar
- 3 cups water
- 1 clove of garlic, peeled
- 1 teaspoon salt
- 1 tablespoon pickling spice (see Chef Tips)
- 2 large carrots cut into long sticks, about 2 cups
- In a medium saucepan, bring vinegar, water, garlic, salt, and pickling spice to a boil.
- Add the carrots and simmer for five minutes until tender.
- Remove from the heat and let cool to room temperature. Store refrigerated.
- Drain to serve.
If you can’t find pickling spices at the store, the basic spices in most commercial blends are:
Bay leaves, black, white or green peppercorns; and mustard seeds.
To fine-tune the flavors you can add allspice berries; whole cloves, dill seeds, ground ginger – I could go on. The sky’s the limit. It all depends on what you’re in the mood for. Start out with the basics and take it from there.
Nutrition Facts (per serving)
Calories: 27; Fat: 0g; Saturated Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Carbohydrates: 4g; Sugar: 2g; Fiber: 1g; Protein: 1g; Sodium: 615mg
Registered Dietitian Approved
Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.
This recipe was originally published on Cook for Your Life. It is used by permission.