Ok, I can’t help it—I’ve got pickling on the brain. From good ole regular pickles, to sauerkraut and now pickled carrots…pickling is a great way to preserve the summer bounty. Thanks to CSA member Emily for sharing this NPR article online, I’ve pasted the link as well as the recipe below—enjoy!
An alternative to freezing or canning, making pickles is a great way to maximize an abundance of vegetables. I’ve used carrots in this recipe, but beets, sugar snap peas, pearl onions, cucumbers or even bell peppers are delicious as pickles. This recipe is for refrigerator pickles, which will keep up to 1 month in a tightly sealed jar in the fridge.
Makes 1 pint jar, easily doubled
1 pound small carrots, well-scrubbed with tops trimmed and discarded
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 tablespoon dill seeds
2 sprigs fresh tarragon
2 springs fresh rosemary
2 bay leaves
1 1/2 tablespoons salt
Blanch carrots in a 4-quart, nonreactive saucepan of boiling salted water for 1 minute, then drain in a colander and rinse under cold water to stop cooking. Place the carrots in a large glass jar, packing them in loosely so they stand upright.
Bring the vinegar, sugar, garlic, dill, tarragon, rosemary bay leaves and salt to a boil in the saucepan, then reduce heat to low and simmer about 2 minutes. Pour the pickling liquid over carrots and cool, uncovered. Cover and chill carrots, covered, for at least 2 days, letting flavors develop before serving.