We love pickles. Do you?
They are the perfect summer snack or side dish. I always munch on the pickled veggies at Mexican restaurants, but never thought of making them at home.
So when I learned I could easily make pickles at home without having to preserve them, I was game. Who knew it was so easy? Seriously, I think Nate and I may be obsessed now. We can go through a large jar in a week because they are so good we keep going for seconds then thirds until they are all gone.
I have made pickled carrots, radishes, green beans, cucumbers and zucchini. Hands down, carrots are our favorite so far. When you slice them into medallion shapes they just make the perfect pickle.
Fresh Pickled Carrots*
2-3 Sprigs of cilantro
1 cup White vinegar
1 tsp Sugar
2 tsp Salt
4-5 Smashed cloves of garlic
2 tsp Black peppercorns
1/2 tsp Yellow mustard seeds
Add vinegar, sugar, salt, garlic, peppercorns and mustard seeds to a pot. Heat until sugar dissolves and mixture simmers.
Peel the carrots and cut them into medallion shapes. Slice the shallots into thin pieces.
Lay the pickle jar on its side and layer in the shallots and carrots.
Add a few branches of cilantro to the jar.
When the vinegar mixture starts to simmer take it off the heat and slowly pour it into the pickle jar over the carrots. Fill to about an 1/2 inch from the top. Allow mixture to sit on your kitchen counter until it reaches room temperature. Then stick on a lid and into the fridge.
Pickles last two weeks in the fridge. Enjoy!