It's starting to get to planting time here in Sonoma. We've already gotten the go ahead to put in the potatoes and we're now planning the rest of this years crop. Meanwhile, the TV pilot is all turned in, we're busily writing..and I'm working with the CocoaPlanet people on the Spring menu for their Modern French Cafe and Tasting Room.
In looking for some tasty French-style nibbles to go on a charcuterie plate or accompany a sandwich, I stumbled across these quick and easy French Pickled Carrots. Now, I love pickles in almost any variety and will pickle nearly anything if you give me half a chance. I love to can, brine jam and jelly. I also love being able to do this without dragging out all my equipment. And I also love the fact that these pickles are ready to eat the day after you make them...also a plus for those of us who are fans of instant gratification. Pickles that are quick, easy, and don't require a lot of extra tools or a hot water bath? Count me in. The recipe I used here is my tweak of a David Lebovitz recipe so short and sweet, you've got to make these for your Spring and Summer parties.
French Pickled Carrots
Here's What You Need:
1 lb of carrots. (I used rainbow Carrots because I figured they would look gorgeous in a bottle)
1/4 cup of caster sugar
1 and 1/4 cup water
1 cup apple cider vinegar
2 large shallots lightly crushed
1 and 1/2 tsp fennel seed
1 bay leaf
1 and 1/2 Tbs kosher salt
Extra water for par boiling carrots.
1 pint jar and lid
Here's What To Do:
Peel the carrots.
Cut them into sticks that will fit into a pint jar.
Prep the rest of your ingredients. This helps get things done faster.
Peel the shallots and slice the radishes into thick pieces.
Get your fennel seeds ready.
Bring a medium sized pot of lightly salted water to a boil.
Toss int he carrots and boil them for 1 minute.
After 1 minute pour everything in the pot through a strainer basket...
...and run cold water over the carrots to stop the cooking process.
Take the now empty pot and add in the water and cider vinegar...
...salt and sugar...
...fennel seeds, shallots, and bay leaf.
Toss the uncooked radishes in with the cooling carrots and set them aside.
Bring everything in the pot to a boil again, and when it is boiling turn down the heat and let it simmer for about two minutes. When that's done set it aside.
Meanwhile pack the carrots, and radishes into a cooled and CLEAN pint jar.
Fish out the bay leaf and place it in the jar.
Pour the liquid over everything in the pint jar.
Put the lid on it and place the jar in the fridge when it's cooled a bit.
Let them sit for about 24 hours and then enjoy.
These will keep in the fridge for up to 4 weeks, but they probably won't last that long as they're really, really tasty.
So, there you go, French, quick and easy.
If you like pickles and want to try some Indian Style Pickled Carrots I got this. Once again, no special equipment unless you count the sun as special equipment.
And these Indian Pickled Peppers
So enjoy the spring sunshine and don't forget to Get Pickling! Coming up next more fun with Spring Vegetables follow along on Twitter @kathygori