Tuesday, July 6, 2010

Carrot Pickles

I made these a while ago, but they're just coming into their eating prime. The picture is from before I added vinegar because it's prettier.

Take two pounds of carrots- it's suggested to use a variety of colors, but I used red ones and now the whole thing is blood red. Peel and remove ends. If thick, quarter. Simmer 1 cup cider vinegar, 1 cup water, 1 tbs salt, and 2 tbs sugar over medium heat until the solids dissolve. Add eightish peeled garlic cloves, slightly crushed, and 1 tsp cumin or coriander seeds.. Stuff the carrots into a very clean 1 quart jar, and pour in the vinegar mixture. Cover the jar, store in the refrigerator for four weeks.

(To sterilize the jars, you can boil them, or boil the lids and put a half-inch of water in the jars and microwave them for a minute.)

These are good in sandwiches, maki, weird Sarah salads, and probably a whole slew of other things.

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