Pickled Carrots

★★★☆☆
Prep: 20 mins Cook: 25 mins Serves: 6 pints

Ingredients

  • 4 cups water960 ml water
  • 2 1/2 cups champagne vinegar600 ml champagne vinegar
  • 1/2 cup plus 1 Tbsp sugar120 ml plus 1 Tbsp sugar
  • 3 Tbsp kosher salt45 ml kosher salt
  • 2 tsp coriander seeds10 ml coriander seeds
  • 2 tsp fennel seeds10 ml fennel seeds
  • 1 tsp black peppercorns5 ml black peppercorns
  • 1 tsp red pepper flakes5 ml red pepper flakes
  • 12 cups baby carrots2.88 L baby carrots

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.
Source: Paul Virant / The Preservation Kitchen
pickled, carrots, canning, preserving, Condiment