A variation on a standard Quickle, this uses a hot brine to soften up the carrots a little. These can be part of a salad, tossed into sandwiches, or just eaten as is.
INGREDIENTS:
2 cups white wine vinegar
½ cup water
1/3 cup sugar
1 tablespoon kosher salt, crushed
1 bay leaf
1 teaspoon black peppercorns
1 sprig fresh oregano
1 sprigs thyme
2 cups carrots, cut into 3/16th inch coins
METHOD:
Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil until the sugar and salt disappear, then add the bay, coriander seed, pepper and cumin. Boil 1 minute.
Add the fresh herbs and the carrots, and boil 30 seconds. Remove from the heat and let cool to room temperature.
Cover the carrots and refrigerate until cold. If you are going to keep the carrots for more than a day or two, remove the fresh herbs from the solution and discard.
Remove carrots from solution and drain before serving. Carrots should keep around 2 weeks.
Chef’s Notes:
If you like a more vinegary pickle, decrease the water by ¼ to ½ cup. If you like them a little sweeter, raise the sugar content as far as 1 cup
Serves: 4
Source: Chef Andrew E Cohen
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