GF Pickled Refrigerator Carrots by Allison

When you have a pickling partner-in-crime and a jamming go-to-girl, aka my friend M, lots of things can happen.  M’s oven was on the fritz, her CSA delivery came and the carrots were piling up. What’s a girl to do without an oven to roast the carrots, or a burner to make soup because a person can only eat so many raw carrots a week. So we start searching, we made curry carrots and canned them but thought the spices in this particular recipe sounded very interesting and possibly scrumptious. So we set about peeling LOTS of carrots, actually I started peeling carrots with my “professional” OXO veggie peeler which I brought back from the states one of my many journies. How much would you pay for a good kitchen tool that made your life so much easier?! Well let me tell you, I love my OXO tools in the kitchen.
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We “spiced up” the empty jars by dividing up all the spices and we lined them all up, sliced the carrots (we speared most of the carrots but also tried slicing them into coins – p.s. I like the spears better!), poured the brine over the top, tightened the lid and waited patiently for 2 long days.

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Then, bing bang! You have refrigerator pickled carrots and yummy ones too! Spicy yes, a little addictive yes and you must try them and tell me what you think.

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GF Pickled Refrigerator Carrots by Allison

adapted from Food in Jars

Ingredients:

Brine:

3 cups filtered water

3 cups apple cider vinegar with at least 5% acidity

5 Tbsp sea salt

Spices to be placed in each large jar:

2 garlic cloves

1 crushed bay leaf

1/2 tsp. black peppercorns

4-5 cloves

3 allspice berries

2 cardamom pods

pinch of coriander seeds

1/2 tsp red pepper flakes

peeled and speared carrots

Add spices to each jar, prepare carrots and bring the brine to a boil. While the brine is coming to a boil, stuff the carrot spears into the jars and when the brine is ready, pour over carrots while leaving 1/2 inch of headspace tighten lid and let it sit until the jar has cooled. Place in the refrigerator for up to two weeks. You can start to enjoy them after two full days. Enjoy! I know M and I sure did!

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