Ingredients:

  • 1 lb carrots, peeled and sliced into 1/4 inch rounds
  • 1 tbsp coarse sea salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp maple syrup
  • 1 tbsp smoked paprika
  • 3 cloves garlic, thinly sliced
  • 1 tsp black pepper, freshly cracked
  • 1 tsp kosher salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the sliced carrots and cook for 2–3 minutes until al dente.
  2. Immediately remove carrots with a slotted spoon and plunge them into a bowl of ice water for 3 minutes to stop the cooking process. Drain well.
  3. In a glass jar, whisk together apple cider vinegar, olive oil, maple syrup, smoked paprika, sliced garlic, black pepper, and salt until the syrup is dissolved.
  4. Add the chilled carrots to the jar, stir to coat thoroughly in the brine, seal tightly, and refrigerate for at least 4 hours.