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How To Make Pickled Carrots

Meghan Splawn
  • minutes
  • Serves 2

INGREDIENTS

3

Carrots, large

2 cloves

Garlic

2

Jalapenos, medium

1 tbsp

Oregano, dried

1

Sweet onion, small

2

sprigs Thyme, fresh

1 tbsp

Granulated sugar

2 tbsp

Kosher salt

1 cup

Apple cider vinegar

1/2 cup

Water