Pickled Carrots

Its suuummmmmerrrrrr!! It has been for about a week now, and tomorrow is July! Holy COW! Time is a flying.

Yay for longer days, more sunlight, warm weather, and fresh produce galore! My basket is overflowing with bunches of corn, summer squash, cucumbers, okra and plums. Not to mention the 1/2 palette of strawberries in the fridge. Eatin' is gooood. (P.S. I'm making strawberry vodka with those puppies. Stay tuned to see how that comes out.)

And its BBQ season. Outdoor funness at it fullest. Love.

In commemoration of BBQ season, I made pickled carrots for you.

So you don't know what to bring to that BBQ for the 4th of July? Problem solved. Bring these carrots.

You will totally impress your people.

Actually, do like I do, make two batches and keep one for yourself. That way you don't have to be the person hovering over the food table to make sure you can get the left overs to bring home.

This recipe was brought to me by one of my co-workers a few months back. She literary brought in the recipe and a 5lb bag of carrots and asked me to make them. Of course, I love a challenge and a good recipe, so I was enthused!

These carrots are crunchy, make you pucker, make you want to eat more and are delicious and amazing. I added a cut up habanero to mine for some extra kick. This is, of course, optional.

Make them. make themmmmmm.

Pickled Carrots
Makes 1 Quart Jar
Adapted from Whole Living
1 1/4 Cup Apple Cider Vinegar
3/4 Cup Water
2 1/4 Teaspoons Salt
2 1/4 Teaspoon Brown Sugar
2 Cloves of Garlic
1 Cinnamon Stick
1 Bay Leaf
1 Tablespoon Cumin Seed
1 Tablespoon Coriander Seed
1 Tablespoon Fennel Seed
1 Tablespoon Black Peppercorns
1 Pound of Carrots (about 8 whole), peeled and sliced
1 Spicy Pepper of your choice. I used a habanero and sliced it in half

First: Peel and chop your carrots.
Second: Make your brine. Bring the vinegar, water, salt and brown sugar to a boil in a medium saucepan over medium heat. Stir until the salt and sugar and dissolved.

Third: Clean your 1 quart jar with warm, soapy water. Keep your jar warm until you are ready to fill it with the hot brine. You can it warm by just filling it with warm water. This will help prevent the glass from bursting when you pour the brine inside. Right before you add the brine, dump the warm water and fill the jar with the garlic, pepper and spices.

Fourth: Pack your jar with the carrots and pour in the hot liquid. Cover and let cool overnight before scarfing.

Store in the fridge for up to three weeks.

I personally enjoy mine a little more as they warm up on the counter after a bit, Like at room temp.

Now, eat them solo as a snack, on a salad, a taco maybe. Any way you want. The world is your oyster.



1 comment:

  1. I am *all* over this! You know how I love my pickled anything.


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