1 pound small carrots (suich as orange, white, and red) scrubbed and ends trimmed, but not peeled
1 1/2 cups cider vinegar
1/3 cup honey
2 Tbspns salt
3/4 Tbspns mustard seeds
3/4 Tbspns fennel seeds
3/4 Tbspns black peppercorns
3/4 Tbspns crushed coriander seeds
1 dried hot chili pepper
Instructions
Bring a large pot of water to a boil. blanch carrots for 2 minutes. Drain and shock in a large bowl of cold water. Drain and set aside,
In a medium pan, bring 1 cup water, vinegar, honey, and salt to a boil.
Meanwhile, pack a sterilized 1-quart mason jar with carrots. Remove pan from heat and add remaining ingredients. Ladle hot brine over carrots until just covered. Seal jar and refrigerate carrots overnight.
Originally Submitted
6/28/2011
0 Out of 5 from
0 reviews
You can add this Pickled Heirloom Carrots recipe to your own private DesktopCookbook.
