Carrot Pickles

I have always loved the hue of purple carrots. They are so pretty with their contrasting purple skin and orange flesh. I thought they would make some really pretty carrot pickles.


I love to pickle foods. Almost any fresh food can be pickled. I have a couple of brine recipes I like to use. This one is nice and spicy with the addition of the red pepper flakes.

Pickled Carrots 

 
3-4 fat carrots
Slice the carrots into slim stick, thin rounds or any desired shape

1 1/2 cups white vinegar
1 1/2 cups filtered water
3 tablespoons coriander seeds
2 teaspoons black mustard seeds
2 tablespoons pickling salt
1/2 teaspoon red pepper flakes
3/4 cup sugar
1 bay leaf per jar

Combine the brine ingredients in a medium-sized, non-reactive pot. Bring to a boil. Taste and adjust spices to please your palate. Add the sliced vegetables. Stir to combine and remove from the heat.

Fill prepared jars. Wipe rims and apply lids. Process in a boiling water bath for ten minutes (starting time after the pot has returned to a boil).

These should rest for a few weeks or months before opening to let them infuse with the flavors of the spices. 

Makes three pints.