New This Month

Pickled Spicy Carrots

  • Prep:
  • Total Time:
  • Yield: Makes 2 pints

Photography: Christopher Testani

Source: Martha Stewart Living, September 2015

Ingredients

  • 1 1/2 cups distilled white vinegar or apple-cider vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon coriander seeds
  • 3 whole allspice berries
  • 2 dried bay leaves
  • Coarse salt
  • 10 ounces baby carrots, peeled and cut into 1/8-inch slices
  • 2 thin slices habanero pepper

Directions

  1. Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with carrots. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

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