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Summer Pickles: Carrot Ginger Pickle

Gingery Pickled Carrots

While carrots may not be the summeriest of all vegetables, these cool, vaguely spicy, sweet-tart pickles most certainly are. And pickles might be the easiest thing in the world to make. You create a brine of vinegar, water, spices, some salt and maybe a little sugar, bring that to a boil, and pour it over your prepared vegetables. You let it sit in the fridge to cure, overnight at the very least and for a few days ideally, and then you eat them, with a sandwich, in a sunny park.

Note: These are not the kind of pickles that you can store in a cool pantry. Because they are considered quick pickles, they need to be kept refrigerated and will not last as long as a classic pickle.

Carrot Ginger Pickles

1 lb small, slender carrots (such as Nantes), sliced in half lengthwise
1 cup apple cider vinegar (may substitute white vinegar)
1 1/4 cups water
3 Tbs fresh ginger, rough chop
2 Tbs sugar
1 Tbs sea salt
1 tsp black peppercorns
1 tsp coriander seeds
2 small cloves garlic (lightly smashed)
3 bay leaves, torn

Bring vinegar, water, sugar, salt and spices to a boil in saucepan. Meanwhile, slice carrots in half lengthwise and place in a clean quart jar. When brine has come to a boil, remove from heat and pour over the carrots. Seal jar and refrigerate. Let them cure for 1-3 days before eating.

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