Following a summer of canning demos at work, I finally took the plunge! Thanks to some hands on canning instructions from the lovely Elise.
Easy Refrigerator Pickled Carrots
Adapted from Momofuku via Esquire via Elise
Makes 2 pints pickles
1 cup water
1/2 cup white vinegar
3 tbsp sugar
2 1/4 tsp kosher salt
2 tbs pickling spice
2 lbs carrots
Make the brine: Bring the first 4 ingredients to a boil, then let cool slightly.
Place pickling spice in the bottom of your jar.
Slice the carrots about 1/4 of an inch thick, and pack them tightly in your jar.
Pour the brine over the carrots, and let cool on your counter.
Place in the fridge for 4-6 days, then try to eat just one…
Next project: perfecting tomatillo salsa!