Quick Pickled Carrots. From Blossom To Stem | Because Delicious www.blossomtostem.net

Quick Pickled Carrots

 Jump to Recipe

I was late to the pickle game. It wasn’t until my late twenties that I discovered the charms of these vinegary briny nuggets. Even now, I go for long stretches without eating anything pickled, and to be honest, classic dill pickles are fine, but they don’t do much for me.

Dan, on the other hand, loves pickles. Give him dilly beans or pickled beets or gherkins or just about anything that’s taken a bath in a pickling solution and he’s happy.

Quick Pickled Carrots. From Blossom To Stem | Because Delicious www.blossomtostem.net

Quick Pickled Carrots. From Blossom To Stem | Because Delicious www.blossomtostem.net

 

These carrots are crunchy and bright with acid and the spice mixture brings savory spicy notes to the party. Even better, they’re refrigerator pickles, so they’re quick and easy to make and don’t require any special canning gear. They keep their crisp tender snap, which often gets lost with home canned pickles. They take about a half hour of effort and they keep for weeks. And they’re rather nice, even for a pickle skeptic like me.

Quick Pickled Carrots. From Blossom To Stem | Because Delicious www.blossomtostem.net

Quick Pickled Carrots. From Blossom To Stem | Because Delicious www.blossomtostem.net
Print

Quick Pickled Carrots

Yield: 3 cups
Source: Adapted from Seamus Mullen’s Hero Food
These pickles hit the sour-savory-sweet tasting notes, and they’re so easy to make. The have a wonderful crunch and they make a nice healthy snack to have around. They are good the day they are made, but they flavors are more developed after they’ve been in the refrigerator for a day or two.

Ingredients

  • 1 1/2 cups cider vinegar
  • 3/4 cup water
  • 3 tablespoons granulate sugar
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon fennel seeds
  • 1 tablespoon black peppercorns
  • 1 teaspoon dried thyme
  • 1/2 teaspoon brown mustard seeds
  • 2 cloves garlic peeled
  • 2 cups carrots peeled and cut into 1 1/2 inch thick slices a few inches long

Instructions

  1. Bring a medium pot of water to a boil, add a hearty sprinkle of salt, then add the carrots and blanch for one minute. Drain the carrots and run under cold water to stop the cooking. Set aside.
  2. Combine the rest of the ingredients in a medium saucepan and bring to boil. Reduce heat to low and simmer for about 20 minutes.
  3. Place the carrots in a clean quart sized jar and pour the vinegar mixture over them. They should be completely submerged. Cover and refrigerate until cold, preferably overnight.

 

Write a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.