Quick Pickled Carrots
Quick Pickled Carrots
Quick pickles are a great way to use up odds and ends in your fridge. Once a week, I take stock of vegetables that are on their way out, from softening carrots, radishes, or rogue pieces of cauliflower. To prevent food waste, I like to make them into a quick pickle, using my simple, foolproof brine of equal parts light vinegar (white, apple cider, or white wine vinegar work best) and water, with a touch of sugar and salt. The real magic comes from the addictive blend of savory coriander, black pepper, and spicy chili flakes, aromatic bay leaves and cinnamon, the perfect way to pickle… in a pinch!
Ingredients
-
1 lb carrots, peeled and cut into sticks
- ¾ cup white vinegar
- ¾ cup water
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 3 whole cloves garlic, peeled and slightly smashed
-
1 tablespoon Oaktown Spice Shop Pickling Spice
Directions
Place the carrots in a one-quart glass canning jar. They should fit snugly into the jar. Add the garlic to the jar.
- In a small saucepan over medium heat, combine the vinegar, water, sugar, and salt. Bring to a low simmer, mixing until the sugar and salt have dissolved.
Pour the vinegar mixture over the carrots and garlic, leaving approximately 1 inch of space between the liquid and top of the jar. Add 1 tablespoon of Oaktown Spice Shop Pickling Spice.
- Seal tightly, and shake. Let sit at room temperature for 2 hours. Store in the fridge for up to 2 months.
