Cold Pickled Carrots

Required Special Equipment and Notes

• The brine should be scaled up and kept in the fridge for any future needs
• Source: Six Seasons

Ingredients

Brine

• 1/2 cup rice vinegar
• 1 tablespoon white wine vinegar
• 1 1/2 cups tap hot water
• 5 tablespoonse sugar
• 1 tablespoon + 1 teaspoon kosher salt

Seasonings

• 5 crushed garlic cloves
• 2 dried chilies
• 3 or 4 thyme sprigs
• 1 tablespoon toasted coriander seeds

Prep

• If using slender springtime carrots (best), remove tops leaving 1/4” of greens. Scrub but don’t peel
• If using full carrots, peel and cut into two-bite sticks

Directions

• Stack the carrots standing up in the jar and tuck the seasonings in between

• Combine all other ingredients in a pot or pitcher and stir until sugar and salt have dissolved

• Pour brine over carrots until vegetables are completely covered and jar is full. Screw on the cap and refrigerate for up to 2 months.

• Start tasting after the first 24 hours to see how the falvor and texture are developing. They are ready to eat as soon as you think they are.