Recipe of the Week
Easy Pickled Carrots
I absolutely love to have a jar of pickles on hand for salads, toppings for meat, or just snacking. We pickle a number of things here at the farm: beets, okra, green beans, radishes, onions and carrots. You can add any number of spices to the mix below. I like to add some mustard seed and peppercorns, and sometimes a cayenne pepper or two. Make these the day before you want to eat them ~ they need a bit of time to soak up all the flavor. These should keep for up to four weeks in the fridge!
All the carrots from your box, peeled
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 stems of green garlic, coarsely chopped
1 1/2 teaspoons fennel, dill or anise seeds
1 1/2 tablespoons coarse salt
2 bay leaves
- Cut the carrots into sticks approximately the size of your fourth finger. Bring a pot of lightly salted water to a boil.
- When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
- In the same pot, heat the remaining ingredients, except the garlic. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove from heat and add the carrot sticks and garlic. Cool to room temperature, then put into jars and chill.
Recipe from David Lebovitz.