Zesty Carrot Pickles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 fresh dill stems
02 -
1/4 cup chopped red bell pepper (optional)
03 -
1/2 tsp black peppercorns (split)
04 -
6 large carrots, cut into thin slices (~4 cups)
05 -
Ice cubes
06 -
1/2 cup onion (diced or sliced)
07 -
1/2 tsp red chili flakes (optional)
→ Brine
08 -
3/4 cup water
09 -
3 tbsp granulated sugar
10 -
1/2 cup distilled white vinegar
11 -
2 tbsp kosher salt
12 -
3 garlic cloves (coarsely chopped)
13 -
1/2 cup apple cider vinegar
# Instructions:
01 -
Grab a medium bowl and toss in some ice and water. Start peeling the carrots and slicing them into rounds. In a saucepan, boil a shallow amount of water. Carefully drop in the sliced carrots and lower the heat to medium-high. Let them cook for 2 minutes, then drain quickly. Move the carrots into the ice bath for 5 minutes to stop the cooking. Once done, drain again.
02 -
In a pot, combine both vinegars, water, sugar, salt, and garlic. Heat until it starts to boil, and make sure everything dissolves by stirring. Lower the heat to hold it at a constant simmer, leaving it warm on the stove.
03 -
Grab some clean jars. Divide the onions, peppercorns, and chili flakes between them. Pack in the carrots, plus a few slices of red pepper and sprigs of dill. Carefully pour the hot brine into the jars, covering the carrots fully. Seal the jars, leave them on the counter for 12 hours, then chill in the fridge. They should be good for 3-4 weeks.
# Notes:
01 -
Makes about 1 quart
02 -
Optional extras: try bay leaves, mustard seeds, or coriander seeds
03 -
Can last up to a month in the refrigerator