Pickled Carrots
makes 1 pint
¾ lb. carrots, tops removed, peeled, and sliced into sticks
1 (½-inch) piece fresh ginger
1 clove garlic
⅔ cup apple cider vinegar
⅔ cup water
2 tsp. coriander seed
2 tsp. cumin seed
1 Tbsp. sugar
1½ tsp. Kosher salt
1 cinnamon stick
Place the carrot sticks, ginger, and garlic in a sterilized 1-pint jar.
Heat a small saucepan over medium; add coriander and cumin seeds and toast the spices for a minute or two until they’re fragrant. Take the pan off the heat to cool slightly. Add vinegar, water, sugar, salt, and cinnamon stick; bring to a boil and simmer until sugar and salt dissolve. Pour brine over carrots (leaving ½ inch of headspace). Cover jar with a new lid and band. Let cool to room temperature, then refrigerate for at least 2 days to develop flavor. Keep for up to 1 month, refrigerated.
Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at writes4food.com.
