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Refrigerator Rainbow Carrot Pickles

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Recipe Summary Refrigerator Rainbow Carrot Pickles

The more purple carrots in your mixture, the redder your pickles will be.

Ingredients | Homogeneous Mixture Picture

2 pounds multi-colored carrots

2 teaspoons white sugar

4 teaspoons pickling salt, divided

½ teaspoon whole cloves

1 cup water

1 ½ cups white wine vinegar

½ cup honey

Directions

Scrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.

Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.

Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.

Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.

You can substitute 1 teaspoon coriander seeds for 1/2 teaspoon cloves.

Info | Homogeneous Mixture Picture

prep: 25 mins cook: 15 mins additional: 1 day total: 1 day Servings: 20 Yield: 2 quarts

TAG : Refrigerator Rainbow Carrot Pickles

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,

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