During the summer while out & about, TJ & I sampled pickled carrots at a restaurant... Oh, they were sooo GOOD! For weeks I kept thinking about those pickles! After researching some quick methods of pickling, and some tinkering around, I came up with this recipe for super easy pickled carrots with dill which we have been enjoying. I can't wait to grow more carrots in the garden next year--as well as many more goodies--and make pickles!
Easy Pickled Carrots with Dill --makes 1 quart/ 1 liter jar
4 large carrots, peeled, quartered to fit into a large jar
1 1/2 tablespoons sea salt
1 1/2 tablespoons sugar
3/4 cup vinegar (5% acidity)
2 cloves garlic, peeled
1 tablespoon mustard seed, coriander seed or pickling mix *
10 sprigs fresh dill
Pack a large jar (1 quart/1 liter) with the carrots, dill and garlic. In another jar, combine the salt, sugar, vinegar and spices. Shake to dissolve the salt and sugar. Pour the brine over the vegetables. Top up the jar with water so that the vegetable are covered and submerged. Close up the jar and refrigerate over night. Pickles keep up to one month in the fridge.
* I used a ready-made pickling mix (a pickling spice mix for pickled herring--which I've not tried to make, but I have plans for that for Christmas!). The mix contains black pepper, mustard seeds, whole cloves and whole all-spice. It made for delicious pickles! Though next time, I will pick out a few of the whole cloves, as a little of that goes a long way. This simple recipe could be used for most any vegetables. The pickles can be eaten the next day after preparation, but waiting a few days allows the good flavors to develop more.
Do you grow any of your own food, and do you preserve it in any way?