Market recipe: quick pickled carrots

Kate Payne quick pickled carrots at the Cedar Park and Mueller Farmers’ Markets last weekend. Here’s the recipe for you to try it out.

Quick Pickled Carrots

yields 1 quart or 3 half pint jars of pickles

1. Chop 1lb carrots into pickle sized pieces. Slice them in thin rounds for sandwiches or in sticks to munch right out of the jar or off the pickle platter.

2. Combine in a stainless steel saucepan 2 cups white wine or distilled white vinegar with 1/2 cup sugar and 1 1/2 tablespoons salt. Dissolve sugar over low heat and then bring to a boil. Add flavors of your choice directly to the pan. I made two flavors at the markets, one jar had a 1″ piece of thinly sliced ginger and 2 Thai chiles, slit lengthwise; the other had 2 Thai chiles, slit lengthwise and  5 green onions chopped roughly.

3. Add carrot pieces to the boiling brine and allow pan to reach a boil again. Reduce heat and simmer carrots for 5-8 minutes.

4. Ladle all solids into a jar(s) and pour brine over the top to cover. Allow jar to cool on the counter for 1 hour and then refrigerate pickles for up to 6 months.