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Recipe Detail Page
Pickled Carrots
Summer 2018
Any size carrot will do here, but baby ones with their greens still attached fit perfectly in 2-cup (500-mL) pickling jars. If using these, leave ¼ inch (5 mm) or so of the greens attached and clean them well.
Makes three 2-cup (500-mL) jars
1½ lbs (680 g) small carrots with greens, peeled
6 cloves garlic
3 cups (750 mL) Basic Brine (recipe follows)
1½ tsp (7 mL) each coriander seed and black peppercorns, divided
3 cloves, divided
¾ tsp (4 mL) ground turmeric, divided
1. Boil carrots and garlic in brine for 4 minutes, Divide spices between three 2-cup (500-mL) jars. Pack jars with an equal amount of carrot and garlic; pour brine over and refrigerate for 1 day before using (pickles will keep for 2 weeks in fridge).
Makes three 2-cup (500-mL) jars
REFRIGERATOR PICKLES BASIC BRINE
I love refrigerator pickles. With little to no effort, you get days’ worth of crunchy, healthy snacks. Pretty much any seasonal veg can be pickled. Use this brine in the four recipes that follow.
2 cups (500 mL) water
1 cup (250 mL) white vinegar
1 tbsp (15 mL) kosher salt
1. Combine water, vinegar and salt; stir to dissolve salt.
Makes 3 cups (750 mL)
