Monday, April 29, 2013

30 Before 30: Pickled Carrots (#27)

I love all things pickled. The next three posts are the three pickles I chose. They all start the same and are easy to adjust for more or less vegetables.

Pickled Carrots via Ad Hoc at Home:

Makes about 2 cups

Basic Pickling Liquid-
1 c. champagne vinegar
½ c. granulated sugar
½ c. water

10 medium carrots or 20 baby carrots, peeled
½ tsp. yellow curry powder
¼ jalapeno, seeded

The basic pickling liquid is 2 parts vinegar to 1 part sugar to 1 part water.

Cut medium carrots on the diagonal into 2-inch sections and then cut the sections lengthwise in half (or into quarters at the thicket end). Trim the green tops of baby carrots to about ¼ inch and cut the carrots lengthwise in half.

Put the curry powder in a medium saucepan and heat over medium heat, stirring constantly, for 1 to 1½ minutes or until fragrant. Be careful – the curry can burn easily.

Add the carrots, jalapeno, and pickling liquid to the curry, bring to a simmer, stirring from time to time to dissolve the sugar, and simmer for 2 minutes. Pour into a container and let the carrots cool in the liquid, then cover and refrigerate for up to 1 month.

These are fantastic day of and even better later.

Recipes Complete: 27
Recipes to Go: 3

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