Pickling is an ancient technique, and is used in all cultures as a way to preserve food. In New York City where we are based, home pickling has become quite the thing. It’s so easy to do, and we’re not just talking classic dill pickles here. You can pickle almost anything. For those going through cancer treatment, the anti-microbial properties of vinegar offer an extra boon: a way to safely eat raw, well almost raw vegetables as snacks. Another good thing: the pickling brine can be reused multiple times to make all kinds of different pickles. Time to get your inner pickle on and try these Quick Pickled Carrots at home!!
- In a medium saucepan, bring vinegar, water, garlic, salt, and pickling spice to a boil.
- Add the carrots and simmer for five minutes until tender.
- Remove from the heat and let cool to room temperature. Store refrigerated.
- Drain to serve.Recipe: Ally Zeitz. Drexel Food Lab
- 1 cup white vinegar
- 3 cups water
- 1 clove of garlic, peeled
- 1 teaspoon salt
- 1 tablespoon pickling spice (see Ann’s Tips)
- 2 large carrots cut into long sticks, about 2 cups
Ann's Tips and Tricks
If you can’t find pickling spices at the store, the basic spices in most commercial blends are:
Bay leaves, black, white or green peppercorns; and mustard seeds.
To fine-tune the flavors you can add allspice berries; whole cloves, dill seeds, ground ginger – I could go on. The sky’s the limit. It all depends on what you’re in the mood for. Start out with the basics and take it from there.