It looks like a slice of brie tucked into the jar with the carrots – I assure you it’s not. It’s fresh ginger, a spur-of-the-moment addition inspired by David Lebovitz‘s mention of using ginger sugar in his batch. (From Paris to Tofino, connecting the world one pickle at a time.)
I find myself now in the unusual position of trying to use up food before leaving Tofino to head home – among my targets were a bunch of carrots, forgotten in their crisper drawer in lieu of ice cream and fish & chips. And because all produce has pickle potential, I decided to do up a couple jars of them – one to take home and one to leave for whomever winds up at the house next.
Pickling carrots is easy – and makes great use of all the wee finger-sized ones that are coming out of the ground right about now. You peel and blanch them, then dump out the water and add vinegar, water, sugar and salt to the pan. Bring it to a boil to dissolve the lot, then pour the hot brine over the carrots, which have been tucked into a jar along with some pickling spice or garlic cloves or ginger or fennel seed, or whatever tickles your pickle.
Ginger Pickled Carrots
adapted from Gourmet, by way of David Lebovitz
1 lb carrots, peeled
1 cup water
1 cup cider vinegar
1/4 cup sugar
1 garlic clove, lightly crushed (optional)
1-2 slices fresh ginger
1 1/2 Tbsp. coarse salt
Peel and cut the carrots into sticks about the size of your baby finger. Bring a saucepan of water to a boil and drop the carrots in; cook for about a minute, then drain them and run under cool water to stop them from cooking. Drain well.
In the same pot, bring the remaining ingredients to a boil, then reduce the heat and simmer for a minute. The sugar and salt should be completely dissolved.
Pack the carrot sticks into a jar or jars, and pour the brine overtop, tucking in the slices of ginger too. Let them cool, then store in the fridge for up to a month. They should be ready to eat in a day or two, but will be much better after a week. Makes 2-4 jars.
August 14 2012 06:55 pm | preserves