Pickled Beets and Carrots
Pickled beets and carrots – a bit of spice for your tastebuds. A co-worker gave me some fresh garden beets and carrots and I thought I’d try my hand at pickling them. The Spice Merchant has some very fragrant pickling spices so I thought, let’s do this! Okay, here we go.
Servings: 2 jars
Ingredients
- 2 cups of white vinegar
- 1 tablespoon of pickling spice
- 3 cups of fresh carrots
- 3 cups of fresh beets
Instructions
- First up, gather all of your ingredients and wash two mason jars.
- In a flat pan pour in the vinegar and pickling spices. Bring to a boil and then simmer for about 15 minutes.
- While the spice is simmering, wash and cut the carrots and beets. I left my beets uncooked for added texture and crunch. They turned out well so it's worth a try.
- Layer the carrots in one jar and the beets in the other.
- Now, cover with the pickling spice. I left all of my spice in the jar for added heat. If you're not looking for a lot of heat in the pickling, then strain out the spices before filling the jars. Ensure you cover all the carrots and beets.
- Done. Put in the fridge for at least 24 hours before you eat them. Also, they will keep up to 3 weeks.