Spicy Pickled Carrots with Garlic and Coriander
Source: Romney Steele, The Cook and Her Farmer
Recipe Type: Appetizers and Sides | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated for CUESA’s Market to Table program on February 28, 2015 in partnership with the sf|noir Wine & Food Festival.
Cut the carrots into various shapes, or leave them semi-whole, with their tops intact. The longer they sit in the pickling liquid, the more flavorful they become.
Makes about 16 to 20 pickles
INGREDIENTS
¾ cup champagne vinegar
Splash apple cider or sherry vinegar
½ cup water
1 tablespoon coriander seeds
3 cloves garlic, sliced
5 whole black peppercorns
1 dried red chile, torn
1 bay leaf
1 whole star anise
Pinch salt
2 bunches young carrots, trimmed, peeled and halved lengthwise
1 Fresno chile (or other fresh red chile), seeded and thinly sliced
A few sprigs cilantro, or carrot tops
PREPARATION
In a medium saucepan, bring the vinegars, water, coriander, garlic, peppercorns, dried chile, bay leaf, star anise, and salt to a boil. Simmer for 2 minutes.
Meanwhile, blanch the carrots in boiling, salted water for 1 minute. Drain and refresh in cold water.
Place the carrots in a shallow dish along with the sliced pepper and a few sprigs of cilantro or carrot tops for visual contrast. Pour the hot pickling liquid over the top.
Let cool to room temperature. Chill to serve.
Farmers Market Ingredients