13 November, 2012

Pickled Carrots | David Tanis


Pickled Carrot Slices
David Tanis
Makes about 3 cups
For the brine:
1/2 cup Garlic-Basil White Wine Vinegar
1/2 cup sugar
1Tbsp salt
4 cloves
1 bay leaf
1/2 tsp caraway seed
1/2 tsp coriander seed
6 garlic cloves, sliced
6 small dried red hot peppers

For pickling:
1-LB medium carrots, peeled and cut into 1/4-inch diagonal slices

For garnish:
2 Tbsp freshly snipped dill

Variation(s):
Use Five-Herb Vinegar or Spicy Oregano-Lemon White Wine Vinegar.

Notes:  If desired, prepare ahead and refrigerate for up to 4 days.

Directions
Make the brine: In stainless steel pot, combine all of the brine ingredients with 2 cups water and bring to a boil. Reduce heat to a brisk simmer.

Prepare the carrots: Add carrots to the brine and cook for 3 to 4 minutes; the carrots will be still quite firm. Remove carrots to a baking sheet; spread out to cool. Let brine come to room temperature.

Put carrots in a covered container; pour over brine. Marinate for several hours in the refrigerator.

Just before serving, sprinkle with fresh dill.

View The New York Times.

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