pickled_carrots.md

Cold Pickled Carrots

Required Special Equipment and Notes

• The brine should be scaled up and kept in the fridge for any future needs
• Source: Six Seasons

Ingredients

• Brine
  • 1/2 cup rice vinegar
  • 1 tablespoon white wine vinegar
  • 1 1/2 cups tap hot water
  • 5 tablespoonse sugar
  • 1 tablespoon + 1 teaspoon kosher salt
• Seasonings
  • 5 crushed garlic cloves
  • 2 dried chilies
  • 3 or 4 thyme sprigs
  • 1 tablespoon toasted coriander seeds

Prep

• If using slender springtime carrots (best), remove tops leaving 1/4" of greens. Scrub but don't peel
• If using full carrots, peel and cut into two-bite sticks

Directions

1. Stack the carrots standing up in the jar and tuck the seasonings in between

2. Combine all other ingredients in a pot or bitcher and stir until sugar and salt have dissolved

3. Pour brine over carrots until vegetables are completely covered and jar is full. Screw on the cap and refrigerate for up to 2 months.

4. Start tasting after the first 24 hours to see how the falvor and texture are developing. They are ready to eat as soon as you think they are.