Easy Pickled Carrots

I absolutely love to have a jar of pickles on hand for salads, toppings for meat, or just snacking. We pickle a number of things here at the farm: beets, okra, green beans, radishes, onions and carrots. You can add any number of spices to the mix below. I like to add some mustard seed and peppercorns, and sometimes a cayenne pepper or two. Make these the day before you want to eat them ~ they need a bit of time to soak up all the flavor. These should keep for up to four weeks in the fridge!

Jenna Muller