Make These Pickled Carrots Today, Enjoy Them Tomorrow...Plus, No Special Equipment Needed!

   
   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
3 radishes
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

Solar Powered Cooking, Indian Pickled Carrots

   This time of year I like to gear up my pickling, dehydrating and canning operation. I'm not saying that Summer's over, just that this is the time for the best of the best at Farmer's Markets so why not start saving some of it up for those cold and rainy days ahead? We got a big chunk of work turned in this last week and while we're awaiting producers notes I'm stocking my larder.

   I don't get much off our two plum trees as I'd have to camp out 24/7 to keep the squirrels, birds and deer away. Luckily some friends gave me about 4 lbs of plums off of their trees and the other day I put up about 5 pints of plum chutney. I'm always hunting around for things that I can preserve and cook up, but who wants to run the stove on a hot hot summer day? So I decided to  do as so many Indian cooks do and go solar. I'd make some pickles and let the sun do the cooking for me.

   Indian pickles or achars, are often made by putting the fruit or vegetable in a sterile airtight jar packed with salt, oil and spices and letting it mellow in the sun. A lot of the time these pickles may take a week or more to be ready to eat but here's one that can be on the table the very next day. We were in the middle of a hot spell when I made these pickles, with temps over 100 degrees. One long day in the sun and they were just right.

   This is nearly the easiest thing I have ever made, and as long as you have hot weather, an airtight jar and something to go into it, you're golden. I used these Rainbow Carrots I'd found at the Farmer Market.

Indian Pickled Carrots

Here's What You Need:

5 medium sized carrots
1 and 1/2 tsp kosher salt
1 1/2 tsp  coarsely ground brown mustard seeds
1 tsp Kashmiri chili
1/2 tsp turmeric
1 Tbs lemon juice
1 Tbs olive oil ( you can also use mustard oil if it's available)
A sterile airtight jar

Here's What To Do:

Wash the carrots.

Peel and dry them with a paper towel.

Slice them into 2 inch long pieces. You need about 2 cups worth of carrot pieces.

Put the carrot pieces in a bowl.

In another bowl mix together the salt, turmeric, oil, lemon juice and mustard seeds.
Pour the carrots into the bowl of spices and oil.

Mix everything together well. I reached in with my hands and gave them a little massage, making sure the carrots were totally covered in oil and spices.
Put the carrot and spice mixture into a clean airtight glass jar.

Just like this.

Place the jar of carrots in the sun all day long.

Bring them in at night and refrigerate them. They'll be ready to eat the next day and will keep in the fridge for a couple of weeks. I served these pickles at our July 4th cookout, along with regular sweet pickles and burgers.

   They're fast and easy to make, and you don't even need to turn on the stove since mother nature does all the work for you. Coming up next more Indian vegetables, a possible dosa challenge, and the secret of brining chicken for the grill. Follow along on Twitter @kathygori