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Step aside cucumbers, these carrots are taking center stage! Marinated in a fragrant blend of garlic and ginger, these pickled carrots are perfect for adding crunch and flavor to platters or as a unique snack on their own. Their vibrant color and zesty tang make them a delightful garnish or a quick munch. Whether you're sprucing up a sandwich or just in need of a tasty bite, these carrots bring a refreshing twist to everyday meals.
Peel the carrots and slice them into sticks or rounds, about 1/4 inch thick.
In a medium saucepan, combine 1 cup of white vinegar, 1 cup of water, 1/2 cup of sugar, and 1 tablespoon of salt. Heat over medium, stirring occasionally, until the sugar and salt are dissolved.
In a clean jar, place a few slices of ginger and garlic at the bottom. Add the carrot sticks, packing them tightly.
Pour the hot vinegar mixture over the carrots in the jar, ensuring all pieces are submerged. Add a pinch of red pepper flakes if you desire a bit of spice.
Seal the jar with a lid and let it cool to room temperature before transferring to the refrigerator.
Allow the carrots to pickle for at least 24 hours before serving. They can be stored in the refrigerator for up to two weeks.
Serve these pickled carrots as a tangy side dish, a crunchy topping for salads, or a spicy addition to your favorite sandwich. Enjoy!
