These bright-tasting pickled carrots are ready to eat in 24 hours. Use them for a pickle platter appetizer, for an easy dinner vegetable or in sandwiches. Stored in the refrigerator, these pickles will last for months. Mine never last more than 1 month before I need to restock with another batch.
Combine the vinegar with 1 cup water in a saucepan. Add the sugar and stir to dissolve.
Add the ginger, turmeric, mustard seeds, salt, orange peel, cinnamon stick, peppercorns and clove and bring to a simmer over medium heat.
Peel the carrots, and cut them into 3- inch lengths. Slice them into thin carrot sticks and arrange in a shallow heat-proof container, preferably glass or a quart canning jar.
When the brine simmers, pour it over the carrots. Cool to room temperature and store covered in the refrigerator.
Copyright 2021 Lynne Curry