Quick Pickle Carrots

Name: Quick Pickle Carrots
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 2 cup water; 1/2 cup vinager plus 1 tbs vinager; 6 clove garlic; 1 tsp Kosher/ Sea salt; 3 each chile (pepperoncini); 1 tsp coriander seed; 1/4 cup sugar; 1 lb carrots

pomdoro @cook_3735574

I am always looking for a good pickle! I've been trying out different pickling combinations, trying to get the spices just right. This came out tangy with just the right amount of heat!

pomdoro @cook_3735574

I am always looking for a good pickle! I've been trying out different pickling combinations, trying to get the spices just right. This came out tangy with just the right amount of heat!

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Ingredients

20 mins

8 servings

2 cupwater
1/2 cupvinager plus 1 tbs vinager
6 clovegarlic
1 tspKosher/ Sea salt
3 eachchile (pepperoncini)
1 tspcoriander seed
1/4 cupsugar
1 lbcarrots

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Steps

20 mins

1

Combine all ingredients but carrots in a stainless steel pot and bring to a boil. Reduce heat to a brisk simmer and add carrots. Cook 3-4 minutes until begin to tenderize, but still firm.
2

Remove carrots from the liquid and spread out to cool on a platter or baking sheet. Allow brine to cool to room temperature. Put carrots in a glass container, pour cooled brine over and remove chile peppers. Marinate several hours refrigerated.
3

May be prepared ahead as carrots last for quite a few days (up to a week) in the fridge. This recipe has continued to evolve as I try various ratios and methods in pickling, but this latest version, based on David Tanis' quick pickle carrot, has been the most successful.