Ingredients with Measurements:
- 1 pound carrots, peeled and sliced into thin rounds
- 1 cup white vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 2 garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 bay leaf
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a medium saucepan, combine the vinegar, water, sugar, and salt. Bring to a boil over high heat, stirring until the sugar and salt dissolve.
2. Add the garlic, peppercorns, mustard seeds, coriander seeds, and bay leaf to the saucepan. Stir to combine.
3. Reduce the heat to low and simmer for 5 minutes.
4. Meanwhile, pack the sliced carrots into the mason jar.
5. Pour the hot pickling liquid over the carrots, making sure they are completely covered.
6. Let the jar cool to room temperature, then cover with the lid and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 5 minutes
Temperature:
Room temperature for cooling, refrigerate for storage
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 100
- Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 2g
Substitutions for ingredients:
- Apple cider vinegar can be used instead of white vinegar
- Honey or maple syrup can be used instead of sugar
- Red pepper flakes can be added for a spicy kick
Variations:
- Add sliced onions or jalapeños to the jar for extra flavor
- Use different spices such as fennel seeds or cinnamon sticks
- Try using different vegetables such as cucumbers or radishes
Tips and tricks:
- Use a mandoline or food processor to slice the carrots thinly and evenly
- Make sure the pickling liquid completely covers the carrots to ensure even pickling
- The longer the carrots sit in the pickling liquid, the more flavorful they will become
Storage instructions:
Store the pickled carrots in the refrigerator for up to 2 weeks.
Reheating instructions:
The pickled carrots can be served cold or at room temperature.
Presentation ideas:
Serve the pickled carrots on a platter with other pickled vegetables for a colorful and flavorful appetizer.
Garnishes:
Garnish with fresh herbs such as parsley or cilantro.
Pairings:
Serve the pickled carrots alongside grilled meats or sandwiches.
Suggested side dishes:
Serve the pickled carrots with a side of rice or quinoa for a healthy and flavorful meal.
Troubleshooting advice:
If the pickling liquid is too strong, dilute it with a bit of water before pouring it over the carrots.
Food safety advice:
Make sure to use a clean and sterilized mason jar to prevent any bacteria from growing.
Food history:
Pickling has been used as a method of preserving food for centuries, dating back to ancient civilizations.
Flavor profiles:
The pickled carrots are tangy, slightly sweet, and have a hint of spice from the mustard and coriander seeds.
Serving suggestions:
Serve the pickled carrots as a snack or appetizer, or use them as a topping for salads or sandwiches.
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