1 PICKLED CARROTS
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
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