Vinegary and delicious
So what happens when it's Saturday, you're hungover and you want a bloody mary? If you're me, you stumble into the kitchen and start putting the mixin's together. Except this Saturday... ice, juice, spices, vodka... check. Pickled veggies.... absent. Damnit. Since the drink mainly functions as a meal during these times, no veggies meant no mary. Back to bed. The situation had to be remedied. So (much) later in the day, these happened:
Quick Pickled Carrots
1 pound carrots, cut into sticks
1 1/4 cups water
1 cup white wine vinegar
1/4 cup sugar
2 crushed garlic cloves
1 tablespoon dill (either dry or fresh)
1 1/2 tablespoons salt 1 tbs peppercorns (whole) ½ tsp tumeric 1 tsp red pepper flake
Place carrots in a clean canning jar. Bring the rest of the ingredients to a boil in saucepan, then reduce heat and simmer for 3-4 minutes. Pour pickling liquid over carrots and cool, uncovered. Screw cap on and chill. They are ready in a few hours but are infused with more flavor if left at least 24 hours.
Carrots keep, chilled in an airtight container for about month (if they don't get eaten first!) Just beware-- making these apparently make you "smell like a deli." Not that that's a bad thing...
Enjoy!
EB
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