Recipe

Pickled Sweet Carrots Bread-and-butter Recipe

Add Step-by-Step Photos	Nanvan / All my dishes 1 year, 4 months ago This recipe puts a spin on your typical sweet (or, bread and butter) pickle recipe. Why? Because it's with carrots instead of pickles. I know it sounds kind of odd, but it's REALLY WORTH IT because they are tasty, colorful and really impressive! Prep:20m Cook:1m Servings:8	Nanvan
	fresh tangy pickles colorful impressive pickled carrots yummy organic vegetarian original different crunchy pickle

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Ingredients

1 bag of carrots (or, 25 carrots or so)

1 large or 2 medium yellow or sweet onions (about 1 pound)

3 tablespoons kosher or other coarse salt like sea salt or something

1 teaspoon celery seed

1 teaspoon ground turmeric

1 tablespoon yellow mustard seed

3 cups apple cider vinegar

2-1/2 cups brown sugar

Directions

Shave, trim and discard the blossom ends of the carrots, then peel the onions and cut both into rounds about 1/4-inch thick.

In a nonreactive bowl, (this is just a fancy word for *not metal*) toss them with the salt, then cover and refrigerate for 1 to 2 hours. Drain well, rinse, drain again, and then set the carrots and onions aside in a nice big nonreactive bowl. (*not metal*) With a cover if you have it.

In a nonreactive pot, (*not metal*) combine all the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the brown sugar. Reduce the heat to low, simmer for 3 or so minutes, and then pour the liquid over the carrots and onions. The carrots should be amply covered or slightly afloat.

Allow to cool to room temperature, then cover and refrigerate. These pickled carrots have good flavor as soon as they are cool, but the flavor will totally deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more.

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Comments

sparklemachine 1 year, 4 months ago said:
So, so good! Try it. Also a great treat to bring friends. My wife passes them off in small mason jars. People love it. Although at first they are like "...mmmh interesting..." Then they try them and ask for more "F'n A! these are good! Who knew?"

edensong 1 year, 3 months ago said:
You've sold me on trying them. :)

dee 1 year, 2 months ago said:
I will certainly be trying these soon. What an interesting idea! Thanks for sharing with us.

adastraperasaparagus 9 months, 3 weeks ago said:
Looks like a good recipe! Just one thing, though...

non-reactive doesn't really mean non-metal. Stainless steel is metal, but non reactive, so All Clad, Cuisinart, even Emerilware should work.

Since I don't have any non metal pots, but I do have non-reactive pots, I thought this might be helpful to know. Other examples of non-reactive metal pots are anodized aluminum (such as Anolon/ Calphalon).

Some examples of REACTIVE metals are cast iron* and copper, although most modern copper pots are finished with another material on the inside, such as steel or anodized alumninum. Check the manufacturing details if you aren't sure.

*Enameled cast iron (such as Le Creuset) is non reactive, as it the cast iron is sealed with a porcelain finish.