Place the carrots and onions in a 2 cup, clean glass jar. Mix the water and vinegars together and pour over the vegetables. Cover the top of the jar with a piece of clean, cotton cheesecloth and secure with a elastic band or piece of string. Set on the counter and allow to ferment for 24 hours. After 24 hours, remove the cheesecloth, secure a lid on the jar and refrigerate until you are ready to eat them.
One serving is approximately 1 tablespoon. Only remove the portion you remove to eat, and rinse to remove excess sodium. Refrigerate the remainder. These pickles will keep, refrigerated, for approximately 10 days to 2 weeks.
Homemade, unpasteurized, pickles are a source of beneficial enzymes that aid in digestion. Do not overeat, as the pickles are salty.
Variation: Small cut cauliflower and broccoli florets are also delicious pickled in this ume plum brine.
0g fat (3% calories from fat),