Remember those delicious, flowery Herbes de Provence? I found an amazing use for them. Pickled carrots! Which are already delicious and sweet, but combined with that lovely floral, green and herbal mix of seasonings, transform into something unique and very exciting.
The glorious thing about quick pickling (fridge pickling) is how simple the process is. No worrying about boiling jars or seals not occurring. Just the right combination of flavor elements and the right texture of food. These carrots are still crunchy, but not raw: perfect. You may find a difference with your carrots, depending on age and variety, how they’ve been stored, etc. These, for reference, were nearing the end of their storage lifespan, but were very firm still.
Usually I don’t recommend peeling carrots unless they’re very grizzled, as I like the earthy flavor from the outside layer, but in this case cutting them open allows for more brine to penetrate, hence, more flavor.
Serve these alongside other pickled things, with a chewy aged cheddar, next to smoky fish, or my favorite, out of the jar with your fingers. Sometimes hands are the very best utensils.
Tool recommendations: a quart jar with snug-fitting lid and enough patience to wait a few days before trying.
Recipe: Herbes de Provence Pickled Carrots
Floral, tart quick-pickled carrots: perfect for accompanying sandwiches or cheese plates.
Ingredients
- 1 lb peeled carrots
- 3/4 c. filtered water
- 3/4 c. white vinegar
- 1 T. white sugar
- 1 T. kosher salt
- 1 t. Herbes de Provence
- 1 bay leaf
Instructions
- Cut carrots into sixths or eighths lengthwise.
- On medium heat in a nonreactive pot, combine the rest of the ingredients.
- When sugar and salt have dissolved, add carrots to pot, increase heat, and cover.
- Once boiling, hold there for two minutes, then remove from heat.
- With tongs, gently but firmly pack carrots into a very clean quart jar. Pour liquid overtop, adding cool filtered water to cover carrots if needed.
- Firmly cover with lid and let cool at room temperature, then place in fridge. Start tasting after two days; keeps at least 3-4 weeks.
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