pickled carrots

We are finally having a perfect spring day. As I write this the guy who drives around Williamsburg in a red Subaru singing is outside the window belting out a joyful tune. The breeze drifts through the house and all is right with the world. I think I’ll have a pickle.

Quick pickles are simple to make and totally delicious. A perfect snack for me or the baby, just right for company, a thoughtful gift–these pickles have it all. And, because they’re quick pickles, you barely have to wait.

I have made quick pickled beets, carrots, grapes, and onions, all with great success. In this case, I have cut back on the salt and sugar a bit to preserve the flavor of the carrots. Adjust the herbs and spices to fit the fruit or vegetable. Experimentation is essential to the pickling process.

Quick Pickled Carrots

4 pint jars, cleaned and dried with lids
4 cups carrots, sliced into sticks 3-4″ long and 1/4″ wide
1 1/4 cups apple cider vinegar (white vinegar is fine too)
1 1/2 cups water
1/3 cup sugar
2 tablespoons salt
4 cinnamon sticks
8 bay leaves
1 1/2 tablespoons coriander
1 1/2 tablespoons peppercorns
10 whole cloves
1 preserved lemon rind cut into strips

Blanch the carrots for two minutes and set aside. In a separate pot combine the pickling liquid and all of the spices except the cinnamon; cook over medium heat until the salt and sugar have dissolved. Pack the carrots sticks upright into jars and add a cinnamon stick in each. Pour the pickling liquid over the carrots until they are covered. Make sure to include a few bay leaves, coriander, peppercorns, and lemon in each jar. Seal immediately and allow jars to cool. Refrigerate for at least 5 hours (overnight would be ideal) before serving.