Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pickled carrots are great ate as a snack with other pickled vegetables such as cauliflower, asparagus, beans and my favorite cucumbers. You can pull a jar out and use them in a stir fry or add some in a Bloody Mary.
These pickled carrots are made with garlic, dill seed, fennel seed, sliced serrano chile and fresh, fragrant dill. Enjoy these pickles as an afternoon snack or as an accompaniment to a piled high burger. They are also super tasty with Mexican food!
Good carrots conceal evil habanero (Scotch bonnet) peppers in lovely flower shaped pickles. So innocent, but beware - "I'll get you my pretty, and your little dog too!" (DO NOT FEED TO DOGS OR CHILDREN!)
Pickled carrots, without vinegar. They're tangy, briny and just a little bit sweet. The trick? Lacto-fermentation, which is far scarier sounding than it is.
Mixed Summer Pickles by CAA member Lucy Norris. Recipe adapted from Pickled: Fruits, Roots, More… Preserving a World of Tastes and Traditions (2003), by Lucy Norris.
