Carrot Quick Pickles

September 5, 2017

Carrot Quick Pickles
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Carrot Quick Pickles
Print Recipe
Ingredients
Servings:
Instructions
  1. Bring water, vinegar, honey, turmeric, jalapeño, and salt to a simmer. Turn off heat. Place carrots in a jar and pour the brine over. Cover and refrigerate. Ideally, eat within 1 to 48 hours, but keep them for up to a week.
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