When we returned from our holidays, one of the first household tasks J took on was garden maintenance. There was lawn to mow, grapevines to prune, and about a dozen carrots to unearth!
But other than vowing to eat a carrot each, with every lunch and dinner that week, what were we going to do with this beautiful crop?
Pickled carrots!
We found an easy recipe from David Lebovitz‘s blog, and set to work.
We bought some pickling jars from IKEA (not listed online, but they were about $3 each). I thought these were a good option, as the seals for the jar are food grade silicone, not rubber – much more long lasting, and easily sterilised in boiling water!
We got peeling and blanching, and set to work making the brine.
I threw in some herbs (fennel seeds, from fennel we grew last summer, and fresh bay leaves from our garden) and added a few crushed cloves of garlic.
The result? Slightly crunchy, sweet and sour carrots with a hint of aniseed flavour. Perfect for hot weather packed lunches (I’m going to bring some to work today in my salad!) and a tasty, straight from the jar snack, if that’s how you roll.
