Pickled Carrots and Onions

Here’s a simple and tasty recipe for pickled carrots and onions—crunchy, tangy, and great as a side or topping.

---

🥕 Pickled Carrots & Onions (Quick Refrigerator Pickles)

Ingredients

• 2 medium carrots (julienned or thinly sliced)
• 1 large onion (thinly sliced)
• 1 cup vinegar (white or apple cider)
• 1 cup water
• 2 tbsp sugar (adjust to taste)
• 1 tbsp salt
• 2–3 garlic cloves (optional)
• 1 tsp black peppercorns (optional)
• ½ tsp chili flakes (optional, for heat)

---

Instructions

1. Prepare the vegetables
   • Peel and slice carrots thinly.
   • Slice onions into thin rings or half-moons.
2. Make the brine
   • In a saucepan, combine vinegar, water, sugar, and salt.
   • Heat until sugar and salt dissolve (no need to boil hard).
3. Pack the jar
   • Place carrots, onions, garlic, and spices into a clean glass jar.
4. Add the liquid
   • Pour the hot brine over the vegetables until fully covered.
5. Cool and store
   • Let it cool to room temperature.
   • Seal and refrigerate.

---

⏱️ Ready time

• Best after 12–24 hours
• Keeps well in the fridge for 2–3 weeks

---

💡 Tips

• For extra crunch, use very cold water or add ice to the brine before pouring.
• Add a slice of beetroot for a pink color.
• Great with sandwiches, burgers, rice dishes, or grilled meats.

---

If you want, I can also give you a fermented (probiotic) version or a spicy South Asian style pickled recipe.