Picnic Recipe | Sweet-And-Sour Pickled Carrots
Not quite a salad, not quite a pickle—just the perfect partner for a cheese board
This is an easy-to-throw-together side dish that adds a nice hit of brightness and acid to any cheese or meat board. It has a whimsical appearance with its ribbon-like form and can be made several days ahead with the fresh herbs added shortly before serving.
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Recipe from the Tasting Table Test Kitchen for Crate and Barrel
Carrots Aigre-Doux
Not quite a salad, not quite a pickle, just the perfect partner for a cheese board.
Prep Time
20
minutes
Cook Time
5
minutes
Servings
4
servings
Total time: 25 minutes
Ingredients
- ½ cup apple cider vinegar
- ¼ cup water
- 1 tablespoon sugar
- 1 tablespoon wildflower honey
- ½ teaspoon salt
- 1 tablespoon olive oil, plus more to taste
- 4 (10 to 12 ounces) carrots, scrubbed clean and peeled into ribbons using a mandoline
- ¼ cup tarragon, roughly chopped
- ¼ cup parsley, roughly chopped
Directions
- In a large pot, combine the vinegar, water, sugar, honey, salt and olive oil, and bring to a simmer over medium-high heat. Stir until the salt and sugar are completely dissolved.
- When the mixture comes to a boil, remove from the heat. Add the carrots and allow to steep in the vinegar-sugar solution for 2 minutes, stirring every so often to ensure all the carrots are submerged. Using tongs, remove the carrot ribbons with tongs from the solution and allow to cool.
- Toss the cooled carrot ribbons with the tarragon and parsley; taste and adjust the seasoning, adding a little more olive oil if needed. Pack the carrots in a glass jar if serving outdoors. Crate and Barrel provided the product featured here and sponsored this post.
Nutrition
| Calories per Serving | 187 |
| Total Fat | 4.3 g |
| Saturated Fat | 0.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 35.8 g |
| Dietary Fiber | 8.1 g |
| Total Sugars | 20.7 g |
| Sodium | 488.2 mg |
| Protein | 3.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
