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
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 *Vegan *15 minutes or less