Ever since getting the book Mastering Fermentation my mind has been on a bit of a what-in-the-house-can-I-pickle rampage. There’s an entire paper bag of kale stalks sitting in the fridge just waiting for me. Oh yes, you can pickle kale stalks. Just wait for it.
Let’s get one thing straight: there are a variety of ways to pickle. Personally I am more for the sweet and spicy quick marinades that you keep on hand for a few weeks. They’re quick to put together (marinated cucumbers for example are super simple) and you can add whatever spices you’re in the mood for. Also: hello crunchy carrots.
More importantly, in the constant what-the-hell-do-I-do-with-the-overflow-of-CSA-root-vegetables problem that rears its head this season, here is yet another thing to do with them so you don’t find yourself on another rainy Thursday night roasting things in olive oil. Nothing against you roasted root vegetables, but sometimes a girl needs a change.
This recipe keeps the carrot sticks crunchy, and they’re a good addition to a salad or just on their own.
Simple Five Spice Pickled Carrots
1 cup water
1/4 cup vinegar
1/2 cup apple cider vinegar
1/4 cup natural cane sugar
1 teaspoon sea salt
1 cinnamon stick
1 tablespoon cardamom pods
1 teaspoon anise seeds
1 teaspoon green peppercorns
About 1 tablespoon raw ginger, chopped in medium sized pieces
A few large carrots
One 24-ounce glass jar
In a bowl, stir the sugar and salt with the water and vinegar until dissolved.
Chop the carrots into thin sticks.
Place the spices in the jar followed by the carrot sticks. Pour the liquid over the carrots until fully covered, then seal.
Store in the refrigerator.