Cristina Curp

Sugar Free Pickled Beets and Carrots

Author: Cristina Curp
Prep Time: 10Cook Time: 10Total Time: 20 minutesYield: 2 1x

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Ingredients

2–3 cups peeled and diced golden and striped beets
4–6 rainbow carrots, peeled and cut into sticks
2 cups filtered water
2 cups apple cider vinegar
1 teaspoon fine salt
4 cloves garlic
2 cloves
2 sprigs fresh dill or rosemary, optional

Instructions

Add the beets to a clean quart sized jar. Add the carrots to another. Add 2 cloves garlic, 1 clove and 1 sprig of herbs to each jar as well.
Heat the water and vinegar over medium heat in a 2 quart sauce pot. Add in the salt.
Bring to a light simmer and stir until salt is dissolved.
Pour the brine into the jars until the veggies are submerged.
Let them sit out for 30 minutes. Then over and store in the fridge.
Always use a clean fork to retrieve veggies, and these will last a few weeks.