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, 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.
Asian-inspired refrigerator pickles are super fast to put together and can be adapted to any veggies you have on hand.
No real Mexican restaurant is complete without a salsa bar and those spicy pickled carrots. They were always my favorite growing up in San Diego. Let me tell you they are SO easy to make at home too!
Pickled Vegetables - Cauliflower, Carrots and Red Bell Peppers
It may not be as healthy as carrot juice, but carrot-infused vodka brings out all the delicious flavors of the carrots. A new way to enjoy your veggies!
The sweetness of carrots combined with the sour of fermented cabbage and firey spice of too many hot peppers. Thrilled with how this turned out.
Inspired by Charles Dickens and bad comedy, early carrots take center stage in this fresh springtime infusion of rye whiskey.
Carrot Ginger Kvass is a lactofermented, naturally sparkling beverage that is actually good for you. Loaded with probiotics and vitamins, this is a great beverage to add to you diet.
With small batch canning I am able to take care of that pile of carrots and create a fantastic garnish. These slightly sweet and quite spicy pickles work great on sandwiches, soups and curries, or as a side for any brunch that needs some extra kick.