Tuesday, September 23, 2014

Quick Pickled Carrots

I served these at my Pickle Bar a couple of weekends ago and they were so simple and so tasty. These are ready to eat after 24 hours, but I let mine pickle for 48 hours. They were delicious.

  • carrots, sliced and enough to fit in your jar
  • 3/4 C apple cider vinegar
  • 3/4 C water
  • 3 T organic blonde coconut sugar
  • 1 T salt (I used some large-grained Monterey Bay Garlic Sea Salt)
  • 1/2 t mixed peppercorns
  • 1/2 t juniper berries
  • 1/2 t mustard seeds
Blanche the carrots quickly. I placed the carrots in a medium saucepan, cover them with water, and bring it to a boil. Turn off the heat and drain immediately.

Place all of the other ingredients together in a medium saucepan. Bring it to a boil and, then, simmer for 3 to 5 minutes. Pour the liquid over the top of the carrots. Let come to room temperature.

Seal the jars and refrigerate until ready to eat. These will keep for approximately 2 weeks. Let come to room temperature before serving.

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