Important: You must be 19 years of age to purchase alcohol.
View Cart

Choose Home Delivery and get your products delivered in 3-5 business days! Need it sooner? Choose Same-Day Pickup, available at 190+ stores.

Pickled Carrots

Summer 2018
F201804051.jpg
food and drink

BY: Christopher St. Onge

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.

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)

F201804051.jpg
food and drink

Pickled Carrots

Summer 2018

BY: Christopher St. Onge

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.

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)

Back To Top