by Jess Thomson
Serves 8 | Start to finish: 15 minutes, plus 1-2 weeks pickling
from Edible Seattle July/August 2009
 

Cut any carrots thicker than a man’s thumb into halves or quarters lengthwise. These carrots are great after a week, but two full weeks will give you spicier carrots.

1/2 pound finger-sized baby carrots

2 cloves garlic, crushed

1/2 teaspoon crushed red pepper

1 teaspoon kosher salt

6 peppercorns

1 tablespoon sugar

2 cups apple cider vinegar (plus more, if necessary)

Arrange carrots in a quart-sized canning jar. Bring remaining ingredients just to a boil in a small saucepan. When the sugar has dissolved, pour the liquid and spices over the carrots. Add a bit of extra vinegar to cover the carrots, if necessary, and let chill in the refrigerator for 1 to 2 weeks.

*Gluten-free

*Vegetarian

*Dairy-free

*Vegan

*15 minutes or less

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