These pickled carrots are the perfect Whole 30 compliant crunchy addition to a power bowl or side for a BBQ.
Cut carrots into evenly sized pieces and pack into clear jars, leaving 1/2 inch space at the top
In a small saucepan, bring water, apple cider vinegar, spices and salt to a simmer (approximately 5 minutes) and simmer for 4 minutes
Pour mixture into jars and let cool on the counter for 1 hour. Cover the jars and put in the fridge for 48 hours. Enjoy!
If you need more liquid in the jar, fill with 1/2 ACV and 1/2 water so all carrots are covered. Additionally, the more purple carrots used, the pinker the juice will turn.