The husband is at it again, dazzling me in the kitchen. Recently I shared a post about his pickles, (stop it!) which inspired me to dedicate an entire post to his vegan cooking skills (no small feat for an omnivore!).
Over the holidays he made pickles for some friends and decided to try to pickle something new. Carrots.
In Dave’s words…
So, Alton Brown is the chef for all nerds on Food TV. If you’ve ever watched his Show “Good Eats” you know what I mean. If you haven’t, or if you have and don’t “get him” then don’t worry about it.
Anyway – as I’m sure you’ve read I’m into making pickles lately. I remembered that Mr. Brown had a recipe for spicy, pickled, carrots. They’re f***ing yummy.
Pickled Carrots
Adapted from FirecrackersINGREDIENTS
- 1/2 lb mini carrots (one small bag at the grocery store)
- 1 cup of water
- 1/2 to 3/4 cup of sugar (the actual recipe calls for a full cup, but I cut back a bit)
- 1 1/2 cups of apple cider vinegar
- 1 teaspoon mustard seeds
- 1 1/2 teaspoons salt (kosher if you’ve got it)
- 2 teaspoons of dried, red chili flakes (the actual recipe calls for 1 teaspoon – if you don’t like things really spicy then go with the latter)
- 2 dried chilis (I used 1 green chilis and one jalapeno)
METHOD
- Throw everything (except the carrots and the chili’s) in a non-reactive pot and bring to a boil. Once it’s boiling, let it boil for 4 minutes or so.
- At the same time, take a large pot, get some water boiling, and put in your mason jar and lid. I explained this in my last pickling post. Yes your mason jar is most likely clean already, but what can I say – I’m OCD.
- While your jar is boiling, rough chop your chili’s
- So, pull the jar out of the boiling water with some tongs or other kitchen implement and set aside to drain / cool. Once cooled down a bit, put your carrots in there and add in the peppers every so often so they’re interspersed throughout the jar.
- Once the liquid has been boiling for the requisite 4 mins, pull it off the heat for a few minutes. Then – carefully – pour it over the carrots until you’ve almost filled the mason jar.
- Let stand for it to cool before putting the lid on. Put in the fridge and wait 3-4 days before eating.
Another winner from Dave!
