I've talked about my love of fermented foods, but pickles are kinda "meh" in my book. At some point, how many can a person eat? Pickled carrots are a bit different though. You get a really lovely sweetness to counteract the small amount of vinegar and with only a bit of cooking time, they are crunchy and fresh tasting.
I originally made this in early April, so I used some parsnips that had been lurking in the fridge and a sweet onion, but as I refilled the brine this week, I used whole small carrots and green onions that I left some of the greens still attached. I'm going to try some small beets as soon as they are in season!
PICKLED PARSNIPS & CARROTS
3/4 cup granulated sugar
1/2 cup cider vinegar
2 teaspoons pickling spice
1 teaspoon mustard seed (yellow or black, I used 1/2 and 1/2)
1 tsp. ground ginger(you could also use a slice of fresh ginger)
2 medium parsnips, peeled, cored, and cut into sticks 3 inches long and 1/4 inch thick
2 large carrots, peeled and cut into sticks 3 inches long and 1/4 inch thick
1 medium yellow onion, thinly sliced
3 cups water
In a saucepan, combine 3 cups water with the sugar, vinegar, pickling spice, mustard seed, ginger, and 4 tsp. salt. Bring to a boil over medium-high heat. Add the parsnips, carrots, and onion and cook for about 5 minutes—the vegetables will still be quite firm. Remove the vegetables from the hot brine and cool. When the brine and vegetables are cool, fill a clean 1-quart glass jar with the vegetables and pour the brine over to cover. Refrigerate up to 6 weeks, refilling with vegetables of choice, both fresh (cucumbers) and blanched. I think zucchini might be nice in this too! (ways to use that dang zucchini is always happy)