Quick-pickled carrots

Quick-Pickled Vegetables are delicious served with a cheese plate or alongside a sandwich

General

• The key is using next to no pressure-cooking time: just 1 minute. This softens the vegetables a bit while allowing them to maintain a respectable texture. Just as important, the heat gives the vinegar a head start on penetrating the vegetables.
• Keep any leftover in the fridge, covered, preferably in a lidded pot

Ingredients

• 1 cup apple cider vinegar
• 1 cup water
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 pound carrots, peeled, trimmed, and cut into 2-inch segments, or 1 pound cucumbers, cut into 2-inch segments (or a combination)

Procedure

1. Place the vinegar, water, sugar, salt, peppercorns, and mustard seeds in the inner pot and stir to dissolve the salt and sugar. Add the carrots and/or cucumbers and stir to coat.
2. Close and lock the lid. Set the valve to Sealing. Press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the – or + button to set the time to 1 minute.
3. When the cooking cycle ends, carefully use a wooden spoon to release the pressure by turning the pressure-release valve to Venting. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)
4. Press Cancel and remove the lid. Use a large spoon to place the vegetables in a heatproof container with a lid.