Quick Pickle Carrots
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!
Quick Pickle Carrots
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!
Cooking Instructions
- 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.
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