PICKLED CARROTS EASY, FAST AND SIMPLE
In honor of my brand new release, Starke Deadly Delicious Recipes, here's one of my favorites from the new cookbook!
If your holidays are like mine, they wouldn't be holidays without some pickled veggies, so colorful on a holiday table. Okay, this recipe is almost too quick and too easy! It also can be used for other veggies: asparagus, cauliflower, green beans, radishes, etc. etc. And far, far less expensive than store bought pickled veggies. And lots of variations too!
1 cup distilled white vinegar (or wine vinegar, rice vinegar, apple vinegar or even coconut vinegar)
2 tablespoons white sugar (I sometimes omit this, especially when using a "sweet" vinegar such as apple vinegar)
1 tsp. salt (I use sea salt)
1/8 tsp. black pepper
2/3 cup water
8 large carrots, diced
In a medium saucepan mix all ingredients except for carrots. Bring to boil. Remove from heat and pour over carrots in glass containers (careful, it's hot!) until covered. Seal containers, let cool slightly, refrigerate and marinate carrots for at least 12 hours.
With other vegetables not as "tough" as carrots you might want to let the mixture cool (a touch) before pouring over them—asparagus for example may overcook. However, I like my pickled vegetables "al dente" and you may want to blanch your carrots, green beans, and even asparagus if you prefer a softer pickled veggie.
Use different herbs and spices for different pickled tastes:
Pictured: I used wine vinegar and added a tablespoon each of sage, thyme and dill for a spicy holiday pickle taste. (Note: these herbs create a strong taste, which I love, but may not be everyone's favorite.)
Add chili peppers for hot pickles.
Mix different veggies together, for example cauliflower florets, carrots and red radishes create a colorful plate of pickled veggies for a holiday table or anytime!
And dear readers, do you have a special food for a holiday tradition that you'd like to share?