Pickle today, enjoy tomorrow.
I love pickles in almost any variety and will pickle nearly anything if you give me half a chance. I love to can, brine jam and jelly. I also love being able to do this without dragging out all my equipment. And I also love the fact that these pickles are ready to eat the day after you make them…also a plus for those of us who are fans of instant gratification. Pickles that are quick, easy, and don’t require a lot of extra tools or a hot water bath? Count me in. Perfect for spring and summer parties.
French Pickled CarrotsKathy Gori
- 1 lb of carrots. I used rainbow Carrots because I figured they would look gorgeous in a bottle
- 1/4 cup of caster sugar
- 1 and 1/4 cup water
- 1 cup apple cider vinegar
- 2 large shallots lightly crushed
- 1 and 1/2 tsp fennel seed
- 3 radishes
- 1 bay leaf
- 1 and 1/2 Tbs kosher salt
- Extra water for par boiling carrots.
- 1 pint jar and lid
- Peel the carrots.
- Cut them into sticks that will fit into a pint jar.
- Prep the rest of your ingredients. This helps get things done faster.
- Peel the shallots and slice the radishes into thick pieces.
- Get your fennel seeds ready.
- Bring a medium sized pot of lightly salted water to a boil.
- Toss int he carrots and boil them for 1 minute.
- After 1 minute pour everything in the pot through a strainer basket and run cold water over the carrots to stop the cooking process.
- Take the now empty pot and add in the water and cider vinegar salt and sugar, fennel seeds, shallots, and bay leaf.
- Toss the uncooked radishes in with the cooling carrots and set them aside.
- Bring everything in the pot to a boil again, and when it is boiling turn down the heat and let it simmer for about two minutes. When that's done set it aside.
- Meanwhile pack the carrots, and radishes into a cooled and CLEAN pint jar.
- Fish out the bay leaf and place it in the jar.
- Pour the liquid over everything in the pint jar.
- Put the lid on it and place the jar in the fridge when it's cooled a bit.
- Let them sit for about 24 hours and then enjoy.
- These will keep in the fridge for up to 4 weeks, but they probably won't last that long as they're really, really tasty.
Kathy Gori has a passion for Indian cooking. She brings 20 years of cooking experience and a natural flair for communicating her culinary adventures to her blog The Colors of Indian Cooking "A Hollywood Screenwriter, A Bollywood Kitchen". Food writer, commercial and cartoon voice actor (Rosemary the telephone Operator in Hong Kong Phooey among others) and screenwriter (Chaos Theory starring Ryan Reynolds) Kathy is also a Clio award-winner. She and her screenwriting-partner husband Alan live with their Siberian Husky Patsy in Sonoma, California.