Speedy Pickled Carrots and Radishes
Speedy Pickled Carrots and Radishes bring a bright, tangy crunch with a touch of sweetness, letting the natural peppery bite of radishes and the gentle sweetness of carrots shine. These crisp refrigerator pickles are perfect alongside cheese and charcuterie, tucked into sandwiches, or served as a refreshing snack at picnics and casual gatherings.
- Prep10 mins
- Cook10 mins
- Serves24
- DifficultyEasy
- 1
Place the vegetables in 2 (1-quart) screw-top jars, putting the carrots in one and the radishes in the other.
- 2
Mix the vinegar, water, sugar, and salt in a medium saucepan; bring to a simmer over medium heat, stirring to dissolve the salt and sugar. Take off the heat and pour over the vegetables in the jars, pressing down to ensure they are fully submerged (each jar should receive about half the liquid). Screw on the lids and shake to combine. Chill, covered, for at least 4 hours (and up to 3 weeks).
- Calories 19.96 kcal Low Source
- Protein 0.52 g Low Source
- Carbs 4.09 g Moderate
- Total Fat 0.0 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 23.64 mg Low Source
- Fiber 0.72 g Low Source
- Sugar 3.33 g Moderate
- Added Sugar 0.62 g Low Source
- Calcium 10.48 mg Low Source
- Iron 0.19 mg Low Source
- Potassium 60.96 mg Low Source
- Vitamin A 0.41 mcg_rae Low Source
- Vitamin C 2.66 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.