Pickled Carrot Slices
Published November 13, 2012
Evan Sung for The New York Times
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup white wine vinegar
½ cup sugar
1 tablespoon salt
4 cloves
1 bay leaf
½ teaspoon caraway seed
½ teaspoon coriander seed
6 garlic cloves, sliced
6 small dried red hot peppers
1 pound medium carrots, peeled, in ¼-inch diagonal slices
2 tablespoons freshly snipped dill, for garnish
Nutritional analysis per serving
44 grams carbs; 185 calories; 1 gram fat; 5 grams fiber; 563 milligrams sodium; 3 grams protein; 34 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In stainless steel pot, make brine: combine vinegar, sugar, salt, cloves, bay leaf, caraway, coriander, garlic and hot peppers. Add 2 cups water and bring to a boil.
- Step 2
Reduce heat to a brisk simmer and add carrots. Cook for 3 to 4 minutes, until still quite firm. Remove carrots and spread out to cool on platter or baking sheet. Let brine come to room temperature. Put carrots in glass or plastic container, and pour brine over them. Let marinate several hours, refrigerated. May be prepared ahead and refrigerated for up to 4 days. Serve sprinkled with fresh dill.
Private Notes
Comments
These were simple to make and great. Even more flavorful than I expected after sitting overnight. I served them as part of a Thanksgiving appetizer platter, and they were a hit--also a nice contrast to the rich foods to come. In response to another commenter's question: I drained them before serving, preserving the brine for leftovers, and then put only the carrots and a few of the caraway and coriander seeds (along with the chopped dill) on the serving plate.
Made these for a Thanksgiving appetizer alongside cheese, crackers, and nuts. Everyone loved them and there wasn't a carrot left. My grocery store didn't carry the small dried red hot peppers so I used large dried ancho chilis and simply cut up small strips. Marinated for 3 days. We ate the garlic slices and chilis along with the carrots. I'd definitely make this again. The brine is very tasty and the carrots really soak up the flavor.
These were a hit for Thanksgiving. However, if you choose to include rainbow carrots I suggest preparing the red ones separately; if not, all of the others will have a tinge of pink. Not a big deal but it would have looked better otherwise.
@Darlene Davidge I'd say it needs the sugar. I reduced it to 80g as I thought they'd be too sweet, but they were not at all. I will stick with the 80g though. maybe they would work with honey. I'm going to try that as this batch was gone in a flash.
I wonder if we can leave the sugar out, has anyone tried that?
They are even better if you slice them a little thinner!