Pickled Rainbow Carrots Recipe
To learn more, read "Brine of the Times" in our National edition. See the rest of the recipes in this story: Pickled Fennel and Pickled Asparagus.
Recipe from the Tasting Table Test Kitchen
Pickled Rainbow Carrots
Pickle your rainbow carrots with torched cinnamon for a kick. Make it today!
Prep Time
20
minutes
Cook Time
10
minutes
Servings
1
quart
Total time: 30 minutes
Ingredients
- 1 cup water
- 2 cups distilled white vinegar
- ¼ cup sugar
- 1½ tablespoons salt
- 1 teaspoon cumin
- 1 teaspoon mustard seeds
- 1½ teaspoons coriander
- 1 bay leaf
- 2 thyme sprigs
- Peel of 1 orange (use a vegetable peeler)
- 1 2-inch stick of cinnamon
- 1 pound baby rainbow carrots, quartered lengthwise
Directions
- In a medium saucepan over high heat, bring the water, vinegar, sugar, salt, cumin, mustard seeds, coriander, bay leaf, thyme and orange peel to a simmer. Reduce the heat to medium and simmer for 10 minutes.
- Turn off the heat, and allow the mixture to cool for 10 minutes.
- Meanwhile, using a kitchen blow torch, or using tongs over a gas stove top, char the outside of the cinnamon stick until the outside of is completely black. Transfer the cinnamon stick to the pickling liquid.
- Place the carrots in an airtight container and pour the pickling liquid over. Let the liquid cool to room temperature and then refrigerate for at least 1 day. The pickles will stay crunchy and flavorful for up to 2 weeks.