This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
Quick pickles are almost always on my holiday table because they are easy to make, they are delicious, and they add a lot of color to a plate. Because I know that I'll be eating these this week, I skip processing them in a water bath and just put them in the fridge. But you can process them and keep them in your pantry...if you can wait that long!
I tend to pick a variety of colors and do a batch of three of four at a time. These will all be used during the first course of my Thanksgiving dinner this year. I used different seasonings and slightly different preparations for each jar. I picked up fresh, organic carrots, including these Cosmic Purple Carrots from local-to-me Serendipity Farms.
And I was inspired by the Villa Jerada Dukkah spice that I picked up the last time I was in The Quail & Olive.* If you're unfamiliar with dukkah, here's a quick background. I have seen this spelled a couple of different ways - dukkah, dakka, duqqa. However you spell it, you must try this versatile spice blend.
Dukkah is an Egyptian spice blend, consisting of herbs, nuts - usually hazelnut -, and spices. The word is derived from the Arabic word for "to pound"; the mixture of spices and nuts are pounded together after being dry roasted. The actual ingredients of the spice mix vary from cook to cook, but I was intrigued to see this version used hazelnuts (grown in Oregon), coriander, cumin, cayenne, salt, and sesame seeds. On to these carrot pickles!
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 teaspoons dukkah (I used Villa Jerada's version, but I have made Pistachio Dukkah before)
- 1 pound carrots, scrubbed and sliced into quarters lengthwise
- 1 cup vinegar (use whatever white vinegar you want, I used the Pacific Spice Vinegar from Quail & Olive)
- 1 cup water
- 2 teaspoon salt
- 1 Tablespoon honey or maple syrup
- Also needed - lidded jar; nice to have: Pickle Pebble (glass weight to keep the veggies submerged)
Place peppercorns, coriander seeds, and Dukkah in the bottom of your jar. Place the carrots in the jar - I tend to wedge them in upright. Set aside.
In a saucepan, bring vinegar, water, salt, and honey to a boil. Pour hot liquid over the carrots, pressing down on the vegetables so that brine covers them completely. I use a Pickle Pebble to keep everything weighted down.
Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours. I try to pickle them for at least 2 days. This will keep, refrigerated for a month. But it's never lasted more than a week in my household!