Pickled Baby Carrots?
My CSA keeps giving us these beautiful little carrots. I would like to turn them into pickled carrots, but have never picked before. Can anyone point me to an easy recipe? I'm hoping for something like the ones that come with a Tartine sandwich for those who are from San Francisco. Thanks!
PIckling is easy: you blanch the vegetables, put them in a brine of vinegar, salt, and spices, and wait until they absorb the flavors. I don't know the particular carrot pickles you're talking about, but this is a recipe my husband has used, to good effect. It's adapted from our cookbook of the month (July), Vegetarian Cooking for Everyone:
4 carrots (you'll probably use more since your carrots are small; I presume she means typical supermarket-sized carrots)
1 small head garlic
1 jalapeno chile, sliced into rounds, or 1 whole chile de arbol
3/4 cup cider vinegar
1 tsp cumin seeds
1/2 tsp sugar
1/2 tsp black peppercorns
3/4 cup water
1/2 tsp salt
Peel carrots and slice them diagonally, about 3/8 inch thick. Separate and peel garlic cloves, discarding any that are bruised or sprouting.
Boil the carrots in salted water to cover for 3 minutes; drain. Combine remaining ingredients and stir to dissolve salt and sugar. Add carrots and garlic. Refrigerate overnight before serving.
The easiest way is to just put them in a pickle jar that still has the brine in it, after the pickles are gone. Just pick a flavor that you like (dill, gherkin, bread and butter or whatever).
Pickled carrots are a tradition in our family for 3 generations. And baby carrots are the best. Wash carrots thoroughly and cut off the stem end. Pack the carrots into sterlized jars with a couple sprigs of fresh dill (also thoroughly cleaned). For the brine, bring to boil 8 cups of water, 8 cups of vinegar and 7/8 cup of salt. Pour the hot brine over the carrots, wipe jar tops and seal. No need to process further. They are great in 4 weeks but even more amazing in 8. Let me know if you have any more questions. I'll be doing a big batch in about 2 weeks!
Pickled Carrots - Stäbler
Scrape and trim enough carrots to fill two 1pt jars (~2#), cover with water and cook half done. Bring to a boil 1t (kosher) salt, 2c white (or part cider for better flavour, poorer colour) vinegar, 1c sugar, 2T mustard seed, 3 cloves, 1 cinnamon stick, (I boil syrup the night before, let stand overnight to allow flavour to develop, reboil in the morning, then) add drained carrots and simmer crisp-tender. Pack into sterilized jars, cover with syrup & mustard seeds (not cloves or cin as they will darken the carrots), seal.
Have made 3pts (trimmed 1/2" shorter than the jar, packed thick-end-down until bottom covered, then thick-end-up to fill remaining space) of these annually for >20y - lovely alongside baked beans, tuna-noodle casserole, cheese sandwiches.
I made some pickled ramps for my mother earlier in the spring using Tom Colicchio's recipe. I put them in a neat glass jar. (Theses were just "refrigerator pickles" and not canned for longer term storage.)
Anyway, my mother loved them and said that when she finished the ramps she used the same leftover liquid for another couple batches of pickled vegies. That had not occurred to me but is a good re-use for your spiced pickling liquid.