Easy Spicy Pickled Carrots
This is the exact same brine recipe from the Sweet and Sour Pickles, but by sticking different flavorings in the jar, I ended up with a completely different concoction.
Here’s the recipe that I came up with.
They’re stored in half-pint mason jars.
- About 4 carrots, sliced into long, thin strips
- 1 sweet onion, thinly sliced
- Crushed red pepper flakes
- Dried red chiles
- 2 cups basic white vinegar (no fancy vinegars here)
- 1 1/2 cup sugar (most recipes call for more; I like to keep mine a little bit tangy)
- 1/2 tsp kosher salt
- 1 tsp black peppercorns
- 1 tsp green peppercorns
- 1 tsp white peppercorns
- 1/2 tsp mustard seeds
- 1/2 tsp celery seeds
- 1/2 tsp ground turmeric
Using a medium sauce pot, bring the vinegar, sugar, salt and spices to a near-boil. Turn the stove off and set the pan aside to cool for 15 minutes.
In the bottom of each jar, add two red chiles, a shake of red pepper flakes and several slices of onion. Tightly pack the carrot sticks into the jars.
Using a wide-mouth funnel, carefully pour the pickling brine into the jar, leaving about 1/4″ (6 mm) of space at the top of the jar. Add the lids and allow the jars to cool completely before refrigerating. They’ll be ready to eat in a week, and good for about a month in the fridge.
I didn’t even attempt to feed these to the Tiny Kitchen Assistant, considering that “spicy” and “pickle” were pretty much the intersection of his two biggest food aversions. Nonetheless, these were a surprise hit with the adults, and have such a different flavor from the Sweet and Sour Pickles that you’d never know that they came from the same basic brine.