A jar of bright, snappy pickled carrots earns its place on any board — the sharp, cold thing between the rich ones. Ten minutes of work and a day of patience. Pair with Salt Passage · Makes 1 quart · Prep 10 min · Chill 24 hrs.
Ingredients
- 1 lb baby carrots (or carrots cut in sticks)
- 3 garlic cloves, smashed
- A few sprigs fresh dill
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- 1 tsp Salt Passage blend
- ½ tsp yellow mustard seed
- ½ tsp black peppercorns
Directions
- 1
Pack the jar. Carrots upright in a clean quart jar with garlic and dill.
- 2
Make the brine. Combine vinegar, water, sugar, salt, Salt Passage, mustard seed, and peppercorns; boil, stirring until dissolved.
- 3
Pour and cool. Pour hot brine over the carrots to cover; cool to room temperature.
- 4
Chill. Cap and refrigerate at least 24 hours before eating.
Greer's Bar Notes
- Twenty-four hours minimum; they keep two to three weeks.
- Salt Passage's juniper and lemon peel make these bright and complex instead of just sour.
- The same brine works on green beans, okra, or cauliflower.
Made with Salt Passage — the cold, sharp snap every board needs.