Pickled Carrots

Since I have an abundance of carrots, I decided to pickle a few to use at the restaurant for my charcuterie plate. I am using an adaptation of a Thomas Keller Recipe for pickled pearl onions from Food&Wine magazine.
The pickling solution is:
1cup Red Wine Vinegar
1cup Water
1cup Sugar
3tablespoons Mustard Seed
1teaspoon Black Peppercorns
1teaspoon Corriander

Trim and peel the carrots. Blanch them in boiling salted water just until tender. Remove the
carrots and refresh in cool water. While the carrots are cooling, bring all of the ingredients for the pickling solution to a boil.
Transfer carrots to a container and cover with the pickling solution. They will be ready to use after a couple of hours but are best after several days.


~ by Schwarvin on February 9, 2009.

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