For week 2 I wanted to try something completely new. Refrigerator pickles, specifically carrots, seemed like a good idea – jury’s still out on whether or not this recipe is a keeper but it’s all about the experimentation.
This pickle recipe in particular (and a lot of recipes I’ll be trying out moving forward) are from this awesome and very appickleable (see what I did there?) book called The Joy of Pickling. Shoutout to my bestie Ally for giving me one of the greatest – and most useful! – birthday presents ever.
These mini carrots are everywhere right now and seemed seasonably appropriate. And the extra dill from last week’s pickles certainly came in handy. Below is the (slightly modified) pickle recipe from The Joy of Pickling that I used for dill pickled baby carrots. Happy Pickling!
Pickled Carrot Recipe
Makes 3 pints
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- 1 cup white wine vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tbsp kosher salt
- 1 tsp whole black peppercorns
- 6 garlic cloves, coarsely chopped
- 4 sprigs dill
- 2 pound 4-inch carrots, scrubbed and trimmed
- This is double the recipe in the book and made enough for 1 large and 1 medium-sized jar
- I used about a pound of the awesome-looking farmers market market mini carrots and used the remaining brine over some standard grocery store baby carrots
- The book recipe called for a couple of jalapeños but (SPOILER ALERT) I’m doing spicy next week so wanted to keep these subtle
- Blanch carrots in boiling water (or steam them) for 2 minutes until barely tender. Immerse in cold water to cool.
- Bring the vinegar, water, sugar, salt, peppercorns and garlic to a boil until sugar and salt are fully dissolved.
- Pack the blanched carrots and dill into jars.
- Cover carrots with brine including peppercorns and garlic; seal and let cool to room temperature.
- Recommended use: refrigerate jars for 2+ days before eating. They’ll keep for at least a few months in the fridge.