While pickled cucumbers might be the first thing to come to your mind when you think of pickled foods, pickled carrots are a favorite of mine for supporting gut health, as well as estrogen metabolism.
Some benefits of pickles carrots include: supporting electrolyte balance, introducing beneficial bacteria into the intestines, potentially reducing heartburn/reflux, supporting the body with extra enzymes, and supporting blood sugar balance when eaten prior to a meal, due to the support it offered for lowering glucose spikes.
Some benefits of carrots include: prevents the reabsorption of estrogen from the intestine, meaning the liver can more effectively regulate metabolism, lowering endotoxin levels, and they also provide small amounts of beneficial prebiotic fiber.
Here's how you can make pickles carrots at home!
PICKLED CARROT INGREDIENTS:
1 lb carrots, tops removed, peeled if needed, sliced into sticks
(BRINE)
2/3 cup distilled white or apple cider vinegar
2/3 cup water
1/2 tsp sea salt
1 tbsp organic cane sugar
Instructions:
Add carrots to a large mason jar or Weck jar. Set aside.
To a small saucepan add distilled white vinegar, water, salt, and sugar. Bring to a simmer over medium heat and stir to fully dissolve salt and sugar. Taste and adjust flavor as needed, adding more salt or sugar to taste.
Pour the brine over the carrots, ensuring they are fully submerged. If needed, add more vinegar or a little water to cover.
Seal well and shake to combine. Then refrigerate for at least 1 hour. The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours.
