About This Recipe
A hot vinegar brine is a powerful tool for transforming raw vegetables into bright, sharp, tangy pickles in a matter of minutes (though they’re much better the next day). This method works with any firm, crunchy vegetable, and the spice blend can be adjusted all sorts of ways according to your taste.
Carrots are famously healthy, particularly due to their high beta-carotene content. Spices pack a nutritional punch in keeping with their strong flavors, and best of all everyone loves pickles, so you’ll eat more vegetables when they taste this good.
2 pints Yield
- 1/2 tsp mustard seed
- 1/2 tsp coriander
- 1/2 tsp cumin seeds
- 1/2 tsp 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 tsp salt
Step 1Lightly toast the mustard seed, coriander, cumin seeds, black pepper, and chile in a dry pan until aromatic, about 1 minute. Set aside.
Step 2Cut 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 3Add 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. Wait at least one day before enjoying.
Substitutions: Any root or firm vegetable takes beautifully to this method, alone or in combination
Level Up: Make your own vinegar!
Zero Waste: Carrot tops and peels can go in the stock pot
About the author
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