Sweet pickled carrots (refrigerated)

So I think I am slowly jumping on the fermenting bandwagon that is all the rage right now. I used to have a hatred of pickles (as in, whenever one would come next to my sandwich, I would yell and push it away so it didn't contaminate my sandwich bread). But as with most foods that I used to be super picky about, I am slowly developing a love for pickled things. I picked up the book everyone keeps talking about, The Art of Fermentation by Sandor Ellix Katz, and I'm starting to be swayed by his love for fermentation. I don't quite understand the science behind it yet (or yet understand the difference between "pickling" and "fermenting"), but as I delve further into the book I know he'll explain it. All I know right now is that I got a huge CSA share full of winter vegetables and I have been trying to think of creative things to do with all those carrots, parsnips, and cabbage. Behold fermenting! Apparently winter root vegetables are perfect for pickling, and when I figured out that pickled vegetables will last months in the fridge without going through the canning process, I was hooked.

Here is a really easy recipe for sweet pickled carrots that are delicious, and can stay good for at least a month in the fridge.

Recipe: Sweet Pickled Carrots {refrigerated} Inspired by: The Kitchen Magpie Prep time: 15 minutes

  • 4-5 cups carrots, peeled and sliced into thin pieces
  • 2 3/4 cup white distilled vinegar
  • 1/2 cup water
  • 3/4 cup sugar
  • 1 t coarse sea salt
  • 1.5 T pickling spice {you can buy this in bulk at grocery stores}
Combine vinegar, water, sugar, salt and spices into large pot. Bring to a boil, then add the carrots and boil them for five minutes. Take out the carrots {I used tongs to get them out}, put them in a colander, and rinse them under cold water to stop them from cooking. Use the tongs to put the carrots into glass jars, standing upright. Then pour the vinegar mixture over the carrots until the jar is filled. Leave 1/2 inch of headspace (which just means space without any liquid). Put on the lids, let them cool, and then refrigerate until you're ready to eat them! They seem to taste better after two or more days.