Pickled Rainbow Carrots

Recipe from the Tasting Table Test Kitchen

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
5 from 30 ratings
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
  1. 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.
  2. Turn off the heat, and allow the mixture to cool for 10 minutes.
  3. 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.
  4. 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.
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