Refrigerator Rainbow Carrot Pickles recipe
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Ingredients
- 2 pounds multi-colored carrots 2 teaspoons white sugar 4 teaspoons pickling salt, divided ½ teaspoon whole cloves 1 cup water 1 ½ cups white wine vinegar ½ cup honey
Nutrition Info
- 46.3 caloriescarbohydrate: 11.8 gcholesterol: : -fat: 0.1 gfiber: 1.3 gprotein: 0.5 gsaturatedFat: : -servingSize: -sodium: 499.2 mgsugar: 9.5 gtransFat: : -unsaturatedFat: : -
Directions Refrigerator Rainbow Carrot Pickles
Directions
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Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water, drain.
Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil, add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.
Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.