My next experiment in pickling came from a recipe that Shauna Ahern posted herself on the Gluten Free Girl
pickle party post. I had some aging carrots in the fridge and some of last year's coriander seed put away, so I pulled them out to try this.
These had a nice flavor, but I kept thinking they needed a bit of sweet and more oomph. [Of course, next to the
Szechuan beans, everything seems a little bland.] Next time I'm going to add 1/2 cup of sugar and double the amount of coriander.
Coriander Pickled Carrots
- Carrots - enough to pack 2 pint jars
- 1 1/2 cups water
- 1 1/2 cups vinegar - my own white wine vinegar!
- 1 T canning salt
- 2 tsp peppercorns
- 2 tsp coriander seeds
- 1 inch of ginger, sliced
Peel and slice the carrots into sticks. Pack them into the 2 jars. Put 1 tsp of peppers and 1 tsp of coriander into each jar. Boil the water, vinegar, salt and ginger. Pour over carrots, covering about 1/2 inch above tops. Process 10 minutes for canning. Let sit for at least 3 days before opening.
