- 1 lb carrots
- 3 garlic cloves, smashed
- 2 inch piece of ginger, cut into thin very coins
- 1 tsp black peppercorns
- 1 T salt
- 1/4 cup maple syrup
- 1 cup water
- 1 1/4 cup cider vinegar
- Over high heat, bring a medium pot of salted water to a boil.
- Peel the
carrots. Halve and quarter the carrots so that each carrot gives you
eight small carrot sticks. Aim for a relatively uniform thickness.
- Once the water is boiling, add the carrots and cook for one minute.
- After one minute, remove from heat, strain, and run under cold water. Set aside.
- In the same medium pot, bring the remaining ingredients to a boil over high heat.
- Once the mixture boils, reduce heat to low and simmer for 2 minutes.
- Pack the
carrots into two pint jars and carefully pour the warm brine into the
jars, making sure the spices are evenly distributed.
- Let cool to room temperature then refrigerate. If you can resist eating these for a day or two, the flavor will be even better.
Courtesy of: http://www.autumnmakesanddoes.com/2012/08/02/maple-ginger-pickled-carrots-and-pennsylvania/