1 PICK­LED CAR­ROTS

Food & Drink - - COLD COMFORTS SEASONAL -

Any size car­rot will do here, but baby ones with their greens still at­tached fit per­fectly in 2-cup (500-mL) pick­ling jars. If us­ing th­ese, leave ¼ inch (5 mm) or so of the greens at­tached and clean them well.

1½ lbs (680 g) small car­rots with greens, peeled

6 cloves gar­lic

3 cups (750 mL) Ba­sic Brine

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1½ tsp (7 mL) each co­rian­der seed and black pep­per­corns, di­vided

3 cloves, di­vided

¾ tsp (4 mL) ground turmeric, di­vided

Boil car­rots and gar­lic in brine for 4 min­utes, Di­vide spices be­tween three 2-cup (500-mL) jars. Pack jars with an equal amount of car­rot and gar­lic; pour brine over and re­frig­er­ate for 1 day be­fore us­ing (pick­les will keep for 2 weeks in fridge).

Makes three 2-cup (500-mL) jars

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