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?
Sweet and Hot Pickled Carrots. Great for any holiday party or smorgasbord!
Learn to make fermented probiotic-rich dilly carrots without using whey. Great in salads, and with meals, if you resist eating them all straight from the jar first.
These pickles are spicy, crisp and a brilliant green/orange pop of color – just the thing to put a smile on the face of this winter-weary Minnesotan.
Great for springtime parties: a spicy-dill carrot and green bean pickle recipe!
If you don’t have sugar snaps, the carrots and radishes are great partners à deux, but the peas add a nice texture and make a Palm Beach (Lily Pulitzer) color combination.
These quick-pickled fall vegetables are a Mexican Jewish recipe that is punchy, seasonal, a cinch to make, and a perfect upgrade to any salad or sandwich.
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Although these pickles are Chinese in origin, they happily pair up with a burger.
Recipes for 2 quick pickles with infused vinegars: Lemon & Basil White Wine Vinegar Cucumbers and Rosemary & Thyme Red Wine Vinegar Carrots.
A spicy, garlicky pickled carrot recipe infused with Bloody Mary mix and love. A great garnish for any Bloody Mary or savory cocktail.
Setting the cinnamon stick aflame (either with a torch or, carefully, over a stove burner) adds heat and warmth to the sweet, still-crunchy carrots.