Pickled Carrots

(from greenfood’s recipe box)

Source: Ted Allen

Prep time: 25 minutes
Cook time: 10 minutes
Serves 10 people

Ingredients

  • 1 lb. small carrots (such as orange, white, and red)
  • 11/2 c. cider vinegar
  • ⅓ c. Honey
  • 2 tbsp. salt
  • 3/4 tbsp. mustard seeds
  • 3/4 tbsp. fennel seeds
  • 3/4 tbsp. black peppercorns
  • 3/4 tbsp. crushed coriander seeds
  • 1 dried hot chili pepper

Directions

  1. Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside.

  2. In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil.

  3. Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.

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