Pickled Carrot? Why Not?
What? You’re not a fan of pickles? Give this pickled carrot a try and you’ll reconsider.
Not only is pickling an international food preservation technique but an ancient one as well. For thousands of years, the pickling process has evolved and has become a global culinary art. But why do we pickle food? And how do we do it?
Simply put, foods are pickled to preserve them. However, this process also changes their taste and texture in interesting, yummy ways. And the most common way to pickle food is by using vinegar, like what I did with this pickled carrot recipe, or using brine.
Brings Back A Lot Of Fond Memories
As I have mentioned a few times before, my dad loves his sandwiches. It has all the good stuff in there including pickles and relishes – and this pickled carrot tastes like old-fashioned dad’s pickles!
Another interesting thing is the pickling vessel I used when I made this. It’s an awesome jar where there are weights that ensures everything is submerged in the liquid! But if you do not have a pickling vessel, let it not stop you from making this recipe – a sealed regular jar can be used. After a week, into the fridge, it goes and it keeps for an extended period of time.
Pickled Carrot Recipe!
~INGREDIENTS~
- 120ml rice wine vinegar
- 120ml apple cider vinegar
- 1 cup water
- 1 cup raw sugar
- Salt and pepper
- 3 carrots, peeled and cut into batons
- Orange essential oil
- Dill
- A sprinkle of #EASEANDFLOW
~METHOD~
In a pot, add the rice wine and apple cider vinegar, sugar, and water.
Bring to a boil. Turn off the heat and add 3 drops of orange essential oil.
Place the carrots and dill into the fermentation container (if you’re using one like mine, make sure it’s dry and there are weights that come with it.)
Leave to ferment for about a week.
Transfer to a sealed jar and store in the fridge.
***
Freezer-friendly: No
C, DF, RSF, V
I absolutely love pickled veggies and ferments. I have shared a lot of similar recipes on my Youtube channel, and my Let’s Eat Light and Easy Online Cooking Class has a section dedicated to ferments – it’s awesome!
Until the next blog!
With love from my kitchen to yours,
Chef Cynthia Louise xx
