Bir Tutam Tuz

If you ever have a hot sandwich in Tartine, one thing you would remember for sure is the pickled carrots served with it. You will wish that you could have more and more. When I saw the fresh baby carrots in the farmer’s market, with no hesitation I bought three bunches and search for the best spicy carrot pickle recipe. Sweet, spicy, crunchy.

Ingredients:

• 2 cups apple cider vinegar
• 2 cups water
• 1/4 cup granulated sugar
• 6 sprigs fresh thyme
• 5 large garlic cloves, thinly sliced
• 2 teaspoons black peppercorns, cracked
• 2 teaspoons red pepper flakes
• Heaping 2 teaspoons salt
• Heaping 2 teaspoons brown mustard seeds
• 1 1/2 pounds small (finger-sized) carrots

Recipe:

1. In a medium saucepan, combine 1 1/2 cups apple cider vinegar, water, sugar, thyme, garlic, black peppercorns, red pepper flakes, salt and mustard seeds. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes, stirring occasionally. Remove the pan from the heat, and let it cool for 5 minutes. Stir in the remaining 1/2 cup vinegar.
2. Wash the carrots and put them in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature.
3. While the carrots cool, wash 2 quart sized canning jars and their lids in warm, soapy water.
4. When the carrots and brine are cool, distribute the carrots evenly among the jars, arranging them snugly. Divide the brine evenly among the jars. The carrots should be covered completely by the brine. If they are not, add a mixture of 2 parts vinegar and 1 part water to cover.
5. Seal firmly and refrigerate for at least 3 days, or, preferably, a week. Carrots are dense and take time to absorb the brine. Covered and refrigerated, the pickled carrots should last a month or two.