It’s summertime and picnic/cookout season is in full swing. And for those of you interested in showing up to the party with something aside from a six-pack, here’ a quick recipe for pickling carrots (or other vegetables).
Pickling is in vogue these days, I think because it has a sort of back-to-the-land feel to it. A lot of you have probably never considered making your own pickles, and those of you who have probably decided not to for the same reason I did – you though it involved boiling jars and lids and sterilizing everything in sight.
Not the case at all.
While all that hullabaloo is necessary of you want to store a year’s worth of pickles in your basement, a quick bowl of pickles for snacking can be made in tupperware and stored in the fridge. They make great snacks and a great side with summertime picnic and cookout foods.
The below recipe is the basic formula for pickles, but you should feel free to experiment with other vegetables, the seasoning, and the salt to sugar ratio.
1 lb carrots, cut into sticks
1 1/4 cups water
1 cup cider or white vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt
Place carrots in a heatproof bowl. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool, uncovered. Chill carrots, covered, at least 1 day for flavors to develop. Carrots keep, chilled in an airtight container for about a month.
Dill seeds can be found in grocery stores, but not every place will have then. If you can’t find dill seeds, you can use fresh or dried dill. Use dried dill just as above, but fresh should be added to the brining liquid AFTER boiling.