Pickled Heirloom Carrots

Name: Pickled Heirloom Carrots
Prep time: 10 min
Total time: 25 min
Yield: 10
Ingredients: 1 lb. small carrots (such as orange, white, and red); 1 1/2 c. cider vinegar; c. honey; 2 tbsp. salt; 3/4 tbsp. mustard seeds; 3/4 tbsp. fennel seeds; 3/4 tbsp. black peppercorns; 3/4 tbsp. crushed coriander seeds; 1 dried hot chili pepper

By Ted AllenPublished: Aug 10, 2011

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Yields:

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

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Quick and simple, these sweet heirloom carrots pickled in a tangy, spice-laden brine make a great addition to fresh vegetable dishes, summer salads, soups, and rice dishes.

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Directions

1. Step 1Bring a large pot of water to a boil; blanch carrots for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside.
2. Step 2In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil.
3. Step 3Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.