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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