RECIPE

Pickled Carrots

“What a way to take carrots to another level! First we make them ridiculously tender in their spa-worthy salt scrub, then they get a luscious bath in pickling liquid. It’s the ultimate detox, a stress-melting treatment for today’s urban carrot. I like pickled carrots diced up in a summer salad, or mixed with some shaved raw carrots in a carrot salad. They make a perfect companion to a plate of cured meats or good cheese.” – Seamus Mullen, author of Hero Food

Ingredients

For the vegetable pickling liquid:
This is the basic pickle that I use for vegetables; it can be prepared ahead of time and kept in the refrigerator for up to a month. I like to keep it around for any last-minute pickling needs.

  • 2 cups cider vinegar
  • 1/4 cup sugar
  • 1 tablespoon each mustard seed, black peppercorns, coriander seed, fennel seed and guindilla pepper
  • 2 sprigs fresh thyme
  • 1 sprig fresh dill
  • 2 cloves garlic
  • 2 cups Salt-Baked Carrots

Preparation

For the pickling liquid, combine all the ingredients with 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes. Makes about 3 cups. Cut the peeled salt-baked carrots into 1 1/2-inch pieces and place in a ceramic bowl. In a large saucepan, bring the pickling liquid to a boil, then pour over the carrots. Cover and set aside in the refrigerator to cool.


The carrots can be served right away; however, I like to let them macerate for at least 45 minutes in the refrigerator.

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