Helen RandellSpiced thyme carrots
October 16th 2009 23:47
So, I am happy to admit that just lately I've become a bit obsessed with Molly Wizenberg and her recipes. But to the point of making pickled carrots? What can I say? She just made them sound so good, and I did have three bags of carrots sitting in my vegetable crisper at that stage.
So, mission underway, I sourced some organic apple cider vinegar, grabbed some thyme from the garden and hunted in the cupboard for my brown mustard seeds (they always end up at the back). That was a week ago, and I've just cracked the jar to see how they taste.
The smell was pretty good, a fair kick of garlic, as well as the acidic sweetness of the vinegar, but the thyme flavour really shone through. Upon tasting, the carrots have retained all of their crunch and have a fantastic depth of flavour which is really enhanced by the thyme and vinegar. For those who love a good pickle (I know a certain boy who eats such things from the jar just before bed) these would be great with cold roast beef for a picnic. For those who enjoy subtler flavours, I would recommend these as part of a lunch salad, using a little of the pickling juices as a dressing. All in all, I am pretty impressed!
Spicy pickled carrots with garlic and thyme
by Molly Wizenberg
2 cups apple cider vinegar, plus more for topping up jars
2 cups water, plus more for topping up jars
1/4 cup granulated sugar
6 springs fresh thyme
5 large cloves garlic, thinly sliced
1 1/2 teaspoons black peppercorns, cracked (I omitted these because of a pepper allergy)
1 1/2 teaspoons red pepper flakes (I used about 1/4 teaspoon chilli flakes instead)
Heaping 1 1/2 teaspoons salt
Heaping 2 teaspoons brown mustard seeds
750g small carrots, or regular carrots cut into sticks about 1/2 inch wide and 3 inches long
In a medium saucepan, combine 1 1/2 cups apple cider vinegar, water, sugar, thyme, garlic, peppercorns, red pepper flakes, salt and mustard seeds.
Bring to the boil over medium-high heat, then reduce to a simmer and cook, stirring occasionally for 10 minutes. Remove the pan from the heat and let cool for 5 minutes. Stir in the remaining 1/2 cup vinegar.
Put the carrots in a large, heat proof bowl and pour the warm brine over them.
Cool to room temperature. While the carrots cool, wash 2x 1 litre jars and their lids with warm soapy water.
When the carrots and brine cool, distribute the carrots evenly among the jars, arranging them snugly. Using a ladle, divide the brine evenly among the jars. The carrots should be covered completely. If they are not, add a mixture of 2 part vinegar to one part water. Seal firmly and refrigerate for at least three days or preferably a week.
In theory these should last indefinitely.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Thanks Helen