Pickled Carrots (Paul Virant)

★★★☆☆
Prep: 20 mins Cook: 25 mins Serves: 6 pints Source: Paul Virant / The Preservation Kitchen

Ingredients

  • 4 cups water (946 ml)
  • 2 1/2 cups champagne vinegar (591 ml)
  • 1/2 cup plus 1 Tbsp sugar (118 ml)
  • 3 Tbsp kosher salt (44.4 ml)
  • 2 tsp coriander seeds (9.9 ml)
  • 2 tsp fennel seeds (9.9 ml)
  • 1 tsp black peppercorns (4.9 ml)
  • 1 tsp red pepper flakes (4.9 ml)
  • 12 cups baby carrots (2839 ml)

Instructions

  1. Bring water, vinegar, sugar, and salt to a boil. Keep hot. In a dry sauté pan, toast coriander, fennel seeds, peppercorns, and pepper flakes.
  2. Scald 6 pint jars in simmering water. Divide spices among jars (about 1 tsp per jar).
  3. Blanch carrots in boiling salted water for 2 minutes. Drain and pack into jars.
  4. Pour hot brine over carrots, leaving 1/2-inch headspace. Check for air pockets. Wipe rims, seal with lids, screw on bands until snug.
  5. Process jars in boiling water bath for 10 minutes. Remove and let cool completely.
Wine Pairing: Sparkling (Dry Riesling, Cava) — Handles the high acidity of the pickling brine.
Paul Virant / The Preservation Kitchen · Contemporary
pickled, carrots, canning, preserving, condiment