Maple-Dijon Pickled Carrot Ribbons
This Maple-Dijon Pickled Carrot Ribbons recipe is vibrant, tangy, and sweet! Crisp carrot ribbons soaked in a flavorful maple-mustard marinade make a perfect side or topping.
Servings: 4 servings
Ingredients
- 2 large carrots peeled
- 1/2 cup apple cider vinegar
- 1/4 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- Fresh parsley finely chopped, for garnish
Instructions
Prepare the Carrot Ribbons
- Start by peeling the carrots to remove the outer skin and reveal their vibrant orange color. Using a vegetable peeler, shave the carrots lengthwise to create thin, delicate ribbons. Adjust thickness if preferred.
Make the Pickling Liquid
- In a medium bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt, and freshly ground black pepper until well combined and smooth.
Combine and Marinate
- Place the carrot ribbons in a shallow dish or jar. Pour the pickling liquid over the carrots, ensuring they are fully coated or submerged. Drizzle olive oil on top. Cover and refrigerate for at least 1 hour or preferably overnight.
Garnish and Serve
- Before serving, gently toss the carrot ribbons to redistribute the pickling liquid. Garnish generously with fresh chopped parsley. Serve cold or at room temperature.
Equipment
- Vegetable Peeler
- Medium Bowl
- Shallow Dish or Jar
Notes
- Use a vegetable peeler to create thin ribbons for better flavor absorption.
- Letting the carrots marinate overnight intensifies the tangy-sweet flavor.
- Store leftovers in an airtight container in the refrigerator for up to one week.