Pickled Carrots
Cookbook
Everything I Want to Eat: Sqirl and the New California Cooking
Published by Harry N. Abrams
If you find beautiful thin carrots at the market, you can cut them on the bias into big pieces or even pickle them whole. They make great snacks.
Makes1 quart (1 L)
CostInexpensive
Total TimeOne Day or More
Make Ahead RecipeYes
Type of DishVegetable
Ingredients
- 4 carrots (1 pound/455 g total)
- 2 or 3 sprigs fresh dill
- 2 or 3 sprigs fresh cilantro
- 1¼ cups (300 ml) distilled white or apple cider vinegar
- 1 dried red chile
- ¼ cup (50 g) sugar
- 1½ tablespoons coarse sea salt or kosher salt
- ½ teaspoon whole black peppercorns
- 6 cardamom pods
- ½ teaspoon coriander seeds
- 2 cloves garlic, crushed
Instructions
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Peel the carrots, then slice them lengthwise as thinly as possible. (We use the meat slicer, but you can use a mandoline or even just a vegetable peeler to get them paper-thin.) Place the sliced carrots in a 1-quart (1-L) jar or other container of a similar size. They should all fit, assuming you’re leaving out the randomly shaped end pieces that you held on to while slicing. Stuff the dill and cilantro into the jar as well.
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In a pot, combine the vinegar, chile, sugar, salt, peppercorns, cardamom, coriander, garlic, and 1 cup (240 ml) water. Heat, stirring to dissolve the sugar and salt. Remove from the heat, then pour over the sliced carrots. Cover and let sit at room temperature overnight.
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Taste a pickled carrot and see if you like how pickled it is. Depending on how thinly you sliced the carrots, they could be pickled to your liking at this point. If they are not, move the jar to the refrigerator and let the carrots pickle for another day or two. Pickled carrots will keep in the fridge for at least 1 month.
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