Categories: Sides
Ingredients
- 2 lbs. multicolored carrots
- 2 tsp sugar
- 1 tsp plus 1 tbsp. pickling salt
- 1/2 tsp whole cloves or 1 tsp. coriander seeds
- 1 cup water
- 1 1/2 cups white wine vinegar
- 1/2 cup honey
Directions
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Scrub carrots thoroughly (do not peel), rinse well and drain. Using a mandolin or food processor, slice into 1/8-inch thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 tsp of salt. Let stand 1 hour, then rinse under cold water.
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Toast cloves in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey and remaining 1 tbsp. salt. Bring to a boil, then add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.
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Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool completely (about 1 hour).
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Apply clean lids. Chill at least 24 hours before eating for best flavor.