spicy pickled carrots

by Sam on March 20, 2010

very easy way to pickle and preserve a few carrots

I have never pickled anything before but am wild about the concept of preserving.  I also really love the idea of eating the same food and experiencing its character in  many different ways. A friend sent me the link to this recipe on this great site dedicated to preserving: Food in Jars……definitely worth checking out if you want more info and detail on pickling etc.

I took about 45ogms of carrots (1 x bag), peeled and quartered them.  I cut a few into smaller batons as my jar is a strange curvy shape.

Blanch the carrots for about 30 seconds and then drain. The recommendation was 15 seconds — but that just seemed a little bit too short. Pack the carrots tightly into an adequately sized jar.

Make up the pickling brine by putting the liquid and spices into a pan and bringing this to the boil.

Pour the brine over the carrots, scraping around the inside of the jar in order to dislodge any air bubbles .

Recipe for the small batch pickling brine: (how easy is this?)

  • 1 cup filtered water (I used water from my kettle
  • 1 cup apple cider vinegar
  • 1 tablespoon salt
  • a small handful of ready mixed pickling spice or you could use as per her recipe: (I added a few extra pinches of chilli, bay leaves and cloves)

A palmful (each) of at least a few of the following:

  • crushed bay leaves,peppercorns, hot pepper flakes, allspice berries, coriander seeds, whole cloves

Seal the jar and allow to cool.  Store in the fridge for 2 t0 3 days until ready to eat.

I cant wait to see how these will turn out and if pickling is this easy – I will start playing round with a few other vegetables.

VERDICT: The carrot is very crunchy and the flavours are quite intense.  I find that the cloves are a bit overpowering so will leave these out next time and add only: bay, peppercorns, coriander seeds, a pinch of chilli. I served these to a few friends for supper and they loved them.

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