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Quick Pickle Carrots.

You can cook Quick Pickle Carrots using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Quick Pickle Carrots

  1. You need 2 cup of water.
  2. You need 1/2 cup of vinager plus 1 tbs vinager.
  3. You need 6 clove of garlic.
  4. You need 1 tsp of Kosher/ Sea salt.
  5. Prepare 3 each of chile (pepperoncini).
  6. Prepare 1 tsp of coriander seed.
  7. It’s 1/4 cup of sugar.
  8. You need 1 lb of carrots.
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Quick Pickle Carrots step by step

  1. Combine all ingredients but carrots in a stainless steel pot and bring to a boil. Reduce heat to a brisk simmer and add carrots. Cook 3-4 minutes until begin to tenderize, but still firm..
  2. Remove carrots from the liquid and spread out to cool on a platter or baking sheet. Allow brine to cool to room temperature. Put carrots in a glass container, pour cooled brine over and remove chile peppers. Marinate several hours refrigerated..
  3. May be prepared ahead as carrots last for quite a few days (up to a week) in the fridge. This recipe has continued to evolve as I try various ratios and methods in pickling, but this latest version, based on David Tanis' quick pickle carrot, has been the most successful..
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