Quick Pickled Carrots + Onions

Ingredients:

2 large carrots

Half a red onion

2 tbsp coconut sugar or honey

1 tbsp sea salt

2 garlic cloves, crushed

2 tbsp spices (I like peppercorns, fennel seed, dill, chili peppers, bay leaf)

about 1 1/2 cups white vinegar

about 1 1/2 cups hot water

Instructions:

Prepare your veggies. Slice the onion into thin slices. Julienne the carrots, cutting them into thin matchsticks. Prepare the garlic cloves by taking off the outer layer and crushing the cloves with the back of a knife.

Add all the sliced veggies and garlic into a large jar. Add the sugar, salt, and spices. Add the white vinegar and hot water. You want to have equal parts white vinegar and water. Mix or shake the jar until the sugar and salt dissolve.

Seal the jar then let it sit out until it reaches room temperature. Store in the fridge then your pickled veggies will be ready to eat after 12 hours.

Eat within 2-3 weeks.