I was on CTV Morning news this morning, pinch hitting for chefs who are cooking for the Saskatchewan Environmental Society's Sustainable Gourmet Fundraiser.
I needed to do something that we could pull off in 3 minutes, and while there are several complex items on the Sustainable Gourmet menu, like sous vide bison and balsamic pearls, I decided I could do a carrot pickle, the garnish for Chef Darby Kells' trout fritters, without much trouble.
Here's the recipe for anyone who missed my instructions. And here is the original Epicurious recipe that I adapted it from.
Quick Carrot Pickle
Makes enough brine for a pint of carrot pickle.
1/2 cup apple cider vinegar
1/4 cup water
2 T. sugar
1 T. pickling salt or sea salt
1/2 T. each peppercorns and mustard seed (I used a peppercorn mix, and a combination of yellow and brown mustard seeds)
1/2 lb. fresh garden carrots, sliced into sticks that will fit in your jar
Put all ingredients except the carrots in a pot an bring to a boil. In the meantime, pack the carrots into a clean pint jar, or two half-pint jars. Once the mixture is boiling and all the salt and sugar has dissolved, pour the hot brine over the carrots, cover, let cool and place in the refrigerator. Chill for two hours or overnight.
These quick pickles will last 3-4 weeks in your fridge, and then you can make fresh ones when they're all gone. It's easy to have great vegetable pickles with minimal fuss or mess.