Pickled Parsnips, Carrots & Onions

Parsnip season is over, but the carrots and onions are perfect and I knew you NEEDED the ultimate refrigerator carrot pickle recipe! 

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I originally made this in early April, so I used some parsnips that had been lurking in the fridge and a sweet onion, but as I refilled the brine this week, I used whole small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)

Kosher salt

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)