SWEET AND SOUR RAINBOW CARROTS
As summer hastens to a close the pressure is on to squirrel away as much of the local abundance as possible. We've really been grooving on these freshly dug, radiant rainbow carrots. Slowly roasted in butter is our current preparation of choice but knowing they're soon to disappear we put up a big batch with this Sweet and Sour Rainbow Carrot pickle recipe to brighten the long winter ahead.
Important to note is that like some of the other flashy vegetables, you have to be careful not to inadvertently erase the color. Anyone who's steamed purple beans knows the heart break of seeing them revert Cinderella-like to that lowly green bean color.
The white and yellow carrots hold their color through and through. But the most striking of all, the plum and heliotrope-toned roots, don't withstand peeling. Underneath their regal skins you'll find plain old orange bodies. It's the age old story, strip the robes from the king and what do you find but a man, no different than you or I.
So for these sweet and sour carrot pickles, you peel the the orange, white and yellow ones but a simple scrub is all that's desired for the claret colored gems. Quarter them into spears and pack tightly in sterilized jars. This tall 12 ounce size is perfect for elegantly slender results. Cover with the pickling solution and process in a boiling water bath for 15 minutes.
This recipe was ample for three bunches of rainbow carrots with pickling liquid to spare, so you could use the excess on other hard vegetables like cauliflower or just more regular old carrots.
SWEET AND SOUR RAINBOW CARROT PICKLES
2 cloves of garlic, slivered
2 c. white vinegar
1/2 c. light brown sugar
1/2 c. white sugar
2 t. cinnamon
1 t. ground coriander seed
1 t. dried thyme
1 t. red pepper flakes
1 t. salt
Bring all of the above to a boil, whisking well to incorporate the cinnamon and dissolve the sugars. Take three bunches of rainbow carrots, peel them (EXCEPT the purple ones), cut into quarters and trim to fit your canning jars. Pack tightly, cover with the boiling hot liquid, seal and process. Let steep for a least two weeks before serving.Print This Post