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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!
Ingredients makes one quart jar
- 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)
Procedure
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!
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