Brine-Pickled Carrots

Recipe PREP 10 min COOK 5 min

Brine-Pickled Carrots

PREP 10 min COOK 5 min

Description

A hot vinegar brine quickly transforms raw vegetables into bright, tangy pickles (though they’re best the next day). This method works with any firm, crunchy vegetable, and the spice blend can be customized to your taste. Carrots are rich in beta-carotene, while spices pack many micronutrients. Best of all, everyone loves pickles, so you’ll enjoy eating more vegetables when they taste this good.

NOTE

Any root or firm vegetable takes beautifully to this method, alone or in combination.

Ingredients

2 pints MAKES

1/2 teaspoon mustard seed
1/2 teaspoon coriander
1/2 teaspoon cumin seeds
1/2 teaspoon black peppercorns
1 hot dried red chile
1 lb (450 g) carrots
2 bay leaves
2 garlic cloves, smashed
1 cup (240 ml) water
1 cup (240 ml) cider vinegar
2 teaspoon salt

Directions

Step 1

Lightly toast the mustard seed, coriander, cumin seeds, black pepper, and chile in a dry pan until aromatic, about 1 minute. Set aside.
Step 2

Cut the carrots into batons about 3 inches long and pack them into pint jars. Tuck a bay leaf and smashed garlic clove into each jar.
Step 3

Add the spices to a saucepan with the water and vinegar. Bring the brine to a boil and pour it over the carrots, making sure they’re covered. Close each jar and let them sit until they’re fully cool. (Or process in a boiling water bath.) Store in the refrigerator for up to 1 month. If you can, wait at least one day before enjoying; they taste much better the next day.