Pickled vegetables a new found love for me. Carrots are delicious and when pickled, taken to another level. It can be served with a sandwich or appetizer. Deliciously great!
1 cup white wine vinegar
1 tablespoon salt, plus more to taste
1 tablespoon whole rainbow peppercorn
1 teaspoons red pepper flakes
3 medium carrots, cut into sticks
2 cloves garlic, minced
1 large shallot, thinly sliced
1 ¼ cups water
In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for a total time of 3 minutes.
Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)