I’ve been waiting for these, watching them since I made them last Tuesday, tasting them every day. After almost a week, the pepper and garlic have infused every bite, and they’ve become one hell of a salad topping.
Inspiration: Taco truck pickled carrots plus pre-shredded carrots from Trader Joe’s.
Pickled Shredded Carrots (PDF)
Recipe 230 of 365
These are tangy, with a good garlic bite and a bit of spice. If you can’t find pre-shredded carrots, cut whole carrots into very thin slices on the bias.
TIME: 10 minutes
MAKES: About 4 cups shredded carrots
1 (10-ounce) bag shredded carrots
2 (6”) sprigs fresh oregano
2 cloves garlic, crushed
Pinch crushed red pepper
1 teaspoon kosher salt
1 bay leaf
3 cups apple cider vinegar, or enough to cover the carrots
Stuff half the carrots into a quart-size Ball jar, or similar container. Add the oregano, garlic, red pepper, salt, and bay leaf, and add the rest of the carrots. Pour the vinegar over the carrots, seal the jar, and let sit in the refrigerator for 24 hours (at the very, very least), preferably for one to two weeks. Eat as a snack, or add to salads or sandwiches.