Posted by: Natalia Elko
July is National Pickle Month, and it couldn’t have come at a better time because my garden is overflowing with delicious summer produce! One of the easiest ways to preserve the amazing flavors of summer is to pickle them. Pickling not only extends a food’s shelf life, but it also takes flavor profiles to a whole new level. From beets to Brussels sprouts to fava beans, the possibilities are endless!
One of my favorite quick pickle recipes is for Baby Carrot Pickles, and it comes from the team over at Blisshaus. It uses an extremely versatile home brine recipe that can be adapted to use with many other vegetables. See below for the full recipe, and be sure to share your exceptional pickling creations with us on our Share the Exceptional site!
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Baby Carrot Pickles
Water – 6-8 Cups
Baby Carrots – 2 bunches
Red Bell pepper – 1 small
Red Onion – ½ small
Water – 2 cups
Rice Vinegar – 2 cups
Kosher Salt – 2 Tbsp
Honey – 4 Tbsp
Bay leaves – 2 whole
Coriander Seeds – 2 tsp
Dillweed – 2 Tbsp
In a large pot, bring water to boil.
Scrub and peel the carrots.
Slice the carrots lengthwise as needed to get them to similar thickness
Option: Core and slice the bell pepper lengthwise, peel and slice onion into rings.
In a saucepan, bring the vinegar brine to a boil.
When the water boils, blanch the carrots and pepper for 2 minutes. Then quickly drain in a colander in the sink and rinse with cold water. Place the carrots into jars and pour over the vinegar brine.
Let cool for 30-60 minutes.
Store in the fridge for several weeks.