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
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Stack the carrots standing up in the jar and tuck the seasonings in between
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Combine all other ingredients in a pot or pitcher and stir until sugar and salt have dissolved
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Pour brine over carrots until vegetables are completely covered and jar is full. Screw on the cap and refrigerate for up to 2 months.
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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.