I absolutely loved these. I saw a recipe in Everyday Food in Octoboer 2009 and I adapted it to my taste and what I had on hand. I really liked it. I polished off the jar in a couple, three days. Just the right thing when you are feeling snacky.
QUICK PICKLED CARROTS
adapted from this recipe.
Makes about 2 cups.
1/2 cup white-wine vinegar
1/2 cup sugar
1 T kosher salt*
4 or more medium carrots, julienned (until I filled a quart jar)
1 teaspoon red pepper flakes
2 sprigs of dill
3 cloves of garlic halved
In a sauce pan combine vinegar, sugar, and salt. Heat to a boil and salt and sugar is disolved. Pour over the carrots in the quart jar. Cool, cover, and refrigerate at least 2 hours but preferably for a couple days.
* the reason you use kosher salt is because it does not contain iodine. Iodine discolors vegetables or fruit in the canning process.
Monday, December 28, 2009
Feeling Snacky- try a pickled carrot.
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9 comments:
Would also be wonderful for an appetizer tray, along with other pickled foods and veggies. Good color. Hmm...as I THINK about moving away from sweets and cutting back on sugar calories, this would be good to have in the fridge ... I do LUV my snacks! The crunch would be goood..
I should do this with the bags of CSA carrots we have in our fridge. We get over run this time of year
I admire you for your canning! I only canned pickled beets this year. Hoping next year to do some more canning - however my dad did bring me some home canned goodies with my Christmas present this year :o)
mmm...i love pickled anything, and carrots would make for a marvelous snack. healthy shmealthy, too. :)
What a great healthy snack and a welcome alternative to pickles!
I bet these were just wonderful Lori. I love how they sound. Low calorie too , perfect recipe for the New Year!
I love the way you make so many of your own preserves. This way you know exactly what's in it. :)
These look like a great snack to have on hand! Better than reaching into the cookie jar for sure!
Love the blog, by the way! Great work.
I used to make pickled carrots from leftover dill pickle juice...these are so much better!!
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