Pickled Carrots And Fennel With Dill And Coriander Food
PICKLED DILL CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Bring a medium pot of water to a boil. Add the carrots and cook until crisp-tender, about 1 minute. Drain and rinse under cold water until cool. Pack the carrots and dill sprigs into a 1-quart jar.
- Make the brine: Combine the vinegar, 3/4 cup water, the sugar, 2 1/2 teaspoons salt, the dill seeds, caraway seeds and 1/4 teaspoon pepper in a medium saucepan and bring to a boil.
- Pour the hot brine into the jar and let cool completely. Cover and refrigerate overnight or up to 1 week.
PICKLED CARROTS AND FENNEL WITH DILL AND CORIANDER
Yield makes 5 quarts
Number Of Ingredients 8
Steps:
- In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
- Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.
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- Peel and cut the carrots into thin sticks, about 1/4-inch thick (if you prefer, you can slice them into rounds instead). Fill the jar with the sticks.
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