Monday, June 29, 2009

Spicy pickled carrots

Come one, come all, spicy pickled carrots

Clean and cut carrots to fit a pint jar. Blanch carrots for 2 minutes maximum and then submerge them in cold water until they are cool. When they are cool, pack them into your jar(s).

Jars must have lids.

Meanwhile, prepare a solution of vinegar (1 cup) water (1 cup) sugar (1/4 cup) salt (1.5 teaspoons) and various spices: chili flakes, celery seed, crushed black pepper, and whatever else suits your fancy.

Bring this solution to a boil and then pour it over the carrots packed in the jar(s). Then lid the jars and allow them to return to room temperature before popping them into the refrigerator for 2 days. After 2 days, remove the carrots and video yourself eating them.

Watermelon radishes are next. Cucumber pickles are next, too.

1 comment:

Margui said...

we like a lot how you speak. a bit less how you munch and crunch. we think you have nice hands to play music with, albeit not violin. That's it, folks!