My kids love the pickles in vinegar particularly dill pickles. Since I am not able to find baby cucumbers here, they usually buy it from the store. Recently I bought rainbow carrots and the first thing that I wanted to make were these pickles because as the name says the carrots were very colorful. Unlike Indian pickles these pickles are easy to make and stay for a few months in the refrigerator. This is not a canning recipe and I have not tried canning these pickles either. Off to the recipe.
Rainbow Carrot Pickles
Pickles with rainbow carrots.
Ingredients:
- rainbow carrots - as needed - cut into strips 4 inches long
- garlic - 3 cloves
- dill seeds - 1 tsp
- coriander seeds - 1 tsp
- cumin seeds - 1/2 tsp
- For Brine
- water - 2 cups
- vinegar - 1 cup
- salt - 1/4 cup
Instructions:
Prepare the brine by mixing water, vinegar and salt and bringing to a boil.
Cut the carrots into strips. Divide the garlic, dill seeds, coriander seeds and cumin seeds between two jars. Pack the carrots into the bottle.
Fill the jar with hot brine and close the jar. When the jar cools, pickle is ready. Store pickle in refrigerator once cooled.
2 years ago: Pickles Jalapenos
3 years ago: Strawberry Ice Cream
4 years ago: Tomato Kuruma
Pictorial
1. Colorful carrots washed and ready.
2. Trim the edges and cut into strips.
3. Prepare the brine by bringing to a boil - water, vinegar and salt.
4. Divide the garlic, dill seeds, coriander seeds and cumin seeds between two jars. Pack the carrots into the bottle. Fill the jar with hot brine and close the jar. When the jar cools, pickle is ready. Store in refrigerator once cooled.
Pickle ready.
Enjoy!
