Friday, May 22, 2015

*RECIPE* pickled carrots+radishes


I love pickles of all types... This carrot/radish combo was inspired by a recent trip to the farmer's market, where gorgeous purple carrots and easter egg radishes were on display. My preference is for crunchy pickles, so these are prepared raw... I like to pair these with a chunk of cheese or finely chopped and folded into chicken salad.


yield: 1 pint
prep time: 20min
cook time: 10min
cure time: overnight or up to 6 months

  • 1 bunch carrots (choose the thin ones, about 4" long, then cut to your liking) 
  • 1 bunch radishes (cut to your liking)
  • ½ cup plus 2-3 tablespoon unfiltered apple cider vinegar
  • ½ cup water
  • 2 tablespoons grade B dark maple syrup
  • 1 tablespoon sea or kosher salt
  • ½ teaspoon garlic (dried, minced)
  • ½ teaspoon mustard seed
  • ½ teaspoon celery seed
  • ½ teaspoon caraway seed
  • Arrange carrots and radishes tightly in jar, making sure veggies are about 1/2″ below the rim.
  • Combine ½ cup of the vinegar, water, salt and maple syprup in a saucepan and bring to just boiling.
  • Meanwhile, add spices to mason jar.
  • Carefully, pour hot liquid into jar to 1″ below the rim.
  • Add 2-3 tablespoons cold vinegar, making sure all veggies are submerged.
  • Put on lids until it’s just tight. Do not over tighten!
  • Let jars cool to room temperature. Lids may or may not “pop” down.
  • Transfer to fridge and let cure at least overnight and up to 6 months.

ps. You may use the same brine for cauliflower, cucumbers, green beans, zucchini or other fresh veggies.

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