Easy Pickled Carrots
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Easy Pickled Carrots
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Adapted from Epicurious This recipe calls for 1 1/2 tablespoons of fennel or dill seeds, I prefer dill (which I couldn’t find in Paris). You can use what you’d like, or leave them out. Another addition is to add some thickly cut radish slices with the carrots in step 4, as I did with a second batch.
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Ingredients
- 1 pound (450g) carrot peeled
- 1 1/4 cups (310ml) water plus water for parboiling the carrots before pickling
- 1 cup (250ml) cider vinegar
- 1/4 cup (50g) sugar
- 2 garlic lightly-crushed, cloves
- optional: 1 1/2 teaspoons fennel seeds See Note, or dill seeds
- 1 1/2 tablespoons sea salt coarse, or kosher salt
- 1 bay leaf
Instructions
- Cut the carrots into sticks. Bring a medium-sized pot of lightly salted water to a boil. (Use a non-reactive pot.)
- 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 1 1/4 cups water with the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
- Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
Notes
- Carrot pickles should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.
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