Pickled Rainbow CarrotsRecipe from the Tasting Table Test Kitchen
Yield: 1 quart
Prep Time: 20 minutes, plus 1 day for pickling
Cook Time: 10 minutes, plus 1 day for pickling
Total Time: 30 minutes, plus 1 day for pickling
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
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.
Pickled Fennel →
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