Flash Pickled Carrots

Flash Pickled Carrots

Dig this super easy is no-canning flash pickling recipe. The carrots will be good up to a month in your fridge.

PREP 5 MIN
SERVES 2
FEATURING

Ingredients

  • 1/2 pound true baby carrots
  • 2 cloves garlic, crushed and in their jackets
  • 1 shallot, sliced thin
  • 1/2 teaspoon coriander seed
  • 1 small hot chili or red pepper flakes to taste
  • 1/8 teaspoon black peppercorns
  • 1 bay leaf
  • 2 cups white wine or champagne vinegar
  • 1 1/4 cups water
  • Tarragon to taste
  • 1 tablespoon kosher salt

Preparation

Peel the garlic cloves and cut them in half. Cut shallots into half-moon cuts. Add the garlic and shallots, along with the coriander seed, chili, peppercorns, tarragon and bay leaf. Put the vinegar, water, salt, and sugar in a saucepan, bring to a boil, lower heat and simmer for 5 minute. Remove from the heat and pour over the carrots. Cool completely at room temperature, cover, and refrigerate.