Photo by Chelsea Kyle, food styling by Katherine Sacks
We kept this basic pickle brine simple so it can be used with virtually any vegetable. For more flavor punch, swap in different vinegars or add additional spices.
Cooks' Note
Pickles can be chilled in a resealable container for up to 3 weeks.
Recipe information
Total Time
35 minutes, plus cooling time
Yield
4 1/2 cups
Ingredients
2 cups apple cider vinegar
1/2 cup sugar
2 tablespoons kosher salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
10 medium carrots (about 1 1/2 pounds), peeled, quartered, sliced crosswise into 3-inch segments
Preparation
Step 1
Bring vinegar, sugar, salt, peppercorns, mustard seeds, and 2 cups water to a boil in a medium pot over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10 minutes.
Step 2
Place carrots in a heatproof resealable container or jar (divide among several containers if necessary). Pour hot brining liquid over carrots. Let cool to room temperature, then cover and chill at least 2 hours before serving.
Recipe notes
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