Quick Pickled Beets & Carrots

A little sweet, a little tangy, and full of crunch—these quick pickles are the kind of thing you’ll want to have on hand all week. They brighten up grain bowls, sandwiches, and salads, and they’re a great way to preserve your CSA haul for just a little longer. No canning required.

Ingredients:

• 2 small beets, peeled and sliced into thin matchsticks or rounds

• 2 medium carrots, peeled and julienned

• 1/2 cup apple cider vinegar

• 1/2 cup water

• 1 tbsp maple syrup or honey

• 1 tsp salt

• 1/4 tsp peppercorns (optional)

• 1 garlic clove, smashed (optional)

• 1 small bay leaf (optional)

Instructions:

1. Place the sliced beets and carrots in a clean pint-sized jar.

2. In a small saucepan, combine vinegar, water, sweetener, salt, and any optional flavorings. Bring to a simmer.

3. Pour the hot brine over the veggies in the jar, making sure they’re fully submerged.

4. Let cool to room temperature, then seal with a lid and refrigerate.

5. Let them pickle for at least 1 hour before eating. They’ll taste even better after a day and keep for up to 2 weeks.

CSA Spotlight: This recipe is a great way to enjoy your Wonderful People beets and carrots in a fresh new way. Plus, pickling softens and sweetens raw veggies without cooking—perfect for hot days.

Serving Ideas: Add to avocado toast, grain bowls, sandwiches, or snack on them straight from the jar.

Kitchen Tip: You can use this same brine for cucumbers, kohlrabi, or kale stems!