SPRING CARROT PICKLES WITH CARAWAY

Spring Carrot Pickles With Caraway image

You don't have to limit yourself to the young multicolored carrots that I'm finding at the farmers' market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.

Provided by Martha Rose Shulman

Time 10m

Number Of Ingredients 7

Ingredients

1 to 2 cups very thinly sliced carrots (slice on the diagonal), preferably an assortment of young orange, yellow and purple carrots from the farmers' market
2 teaspoons caraway seeds
1/2 cup (135 grams) seasoned rice wine vinegar
1 tablespoon (15 grams) sherry vinegar
1/4 cup (50 grams) sugar
1 cup (230 grams) water
2 1/4 teaspoons (10 grams) kosher salt

Steps:

Place the carrots and caraway seeds in a bowl or jar.
In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 0 grams, Carbohydrate 42 grams, Fat 0 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 819 milligrams, Sugar 38 grams