- Carrots, peeled and julienned
- 2 cups water
- 1 cup vinegar (can be a mix of rice, white or apple vinegar)
- 0.5 cup sugar
- Boil water in a pot.
- Divide julienned carrots into a canning jar (500 mL).
- Stir boiling water, vinegar and sugar until sugar is dissolved.
- Pour mixture over carrots until covered. Screw on jar lids and store in fridge. You can use after 20 minutes of pickling. Store in fridge and use within a couple weeks.
Adapted from this original recipe