Pickle was the last thing on my mind to do for the blog. That was when I knew nothing about it. Until one day, I found this post from Love & Lemons, and oh-m-p!!! Was I wrong about pickle!!! I am telling you, Jeanine from ‘Love & Lemons’ made pickle desirable, and I had been looking for something to be pickled ever since…. I finally found it. (a drumroll please)
These mini carrots were so perfect for this recipe. They were so tiny and so cute I gasped when I saw them at the Farmers Market. True story!! Peeled and cut in desirable size if you use regular size carrots.
Pickled mini Carrot
(adapted from epicurious)
- 8 oz. (1/2 pound) mini carrots
- 1 cup water
- 1/2 cup white vinegar
- 1/2 cup champagne vinegar
- 1 tablespoons sugar
- 1-2 garlic cloves, peeled
- 1 tablespoons dill seeds
- 1 tablespoons salt
- 1 teaspoon coriander seeds
- 1/4 cup fresh dill
Blanch carrots in boiling salted water for 30 seconds (allow more time if your carrots are bigger), then drain in a colander and rinse under cold water to stop cooking. Pack the carrots and dill into the jar. Set aside.
Combine the remaining ingredients to a boil in saucepan, then reduce heat and simmer 2-5 minutes. Pour the liquid over carrots and leave 1/2 inch space. Cover and let cool for 2 hours, then refrigerate. The pickles can be refrigerated for 1 week.
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