Pickled Carrots (Paul Virant)
★★★☆☆
Ingredients
- 4 cups water
- 2 1/2 cups champagne vinegar
- 1/2 cup plus 1 Tbsp sugar
- 3 Tbsp kosher salt
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 1 tsp black peppercorns
- 1 tsp red pepper flakes
- 12 cups baby carrots
Instructions
- Bring water, vinegar, sugar, and salt to a boil. Keep hot. In a dry sauté pan, toast coriander, fennel seeds, peppercorns, and pepper flakes.
- Scald 6 pint jars in simmering water. Divide spices among jars (about 1 tsp per jar).
- Blanch carrots in boiling salted water for 2 minutes. Drain and pack into jars.
- Pour hot brine over carrots, leaving 1/2-inch headspace. Check for air pockets. Wipe rims, seal with lids, screw on bands until snug.
- Process jars in boiling water bath for 10 minutes. Remove and let cool completely.
Wine Pairing: Sparkling