[before and after]
This is the problem I have. I see beautiful produce, and I buy it. What is missing here is forethought. What was I to do with several pounds of carrots? Well, there's your typical roasting, grilling, etc, but there's also PICKLING. And, as someone who's heart beats a little faster at the mention of bahn mi, I knew I had to do this.
Generally, pickling scares me a little bit. Not because it's hard to do, but because of the wait. There's no tasting-as-you-go, there's no adding a-little-bit-of-this, a-little-bit-of-that here and there. There's just patience, something I don't happen to have an abundance of.
Nevertheless, I very patiently waited for these guys to be ready for tasting them made them and then immediately tasted them after an hour had passed. Yum! Slightly sweet and spicy, mild vinegar. I actually added more vinegar to the jar because I prefer these super strong, but feel free to adjust the recipe to your liking.
P.S. I'm always looking for more ways to use this, other than eating them straight out of the jar or putting them on bahn mi, so leave comments with suggestions if you have any!
Sweet and Spicy Pickled Carrots:
- 1 lb carrots, cut into sticks. Mine were about 3 1/2 inches long, to fit into the Mason Jar
- 1 jalapeno, de-seeded and sliced into strips
- 1 cup water
- 1.5 cup plain vinegar
- 1/4 cup of white sugar
- 2 cloves of garlic, crushed
- 1 tbsp coarse salt
Throw the first two ingredients into a mason jar. Boil the water, vinegar, sugar, garlic, and salt in a saucepan, and then bring it down to a simmer until all of the sugar/salt has dissolved. Transfer the liquid into a liquid measuring cup, or something that will allow for easy pouring. Pour the hot liquid into the mason jar and let cool for a little while. After about half an hour, put the lid on and refrigerate. Taste after a couple of hours. Voila!