A variation on a Quickle, this uses a hot brine to soften up the carrots a little. The pickled jalapenos and carrots found in many taquerias is part of the inspiration for these, as is the pickled vegetables found as antipasti in Italian restaurants. These can be part of a salad, tossed into sandwiches, or just eaten as is. A great addition to a lunch box if you want more vegetables in your diet but plain carrot sticks do not inspire.
INGREDIENTS: 2 cups vinegar, rice or white wine 1½ cup water 1/3 cup sugar 1 tablespoon kosher salt, crushed 1 bay leaf 1 tablespoon coriander seeds ½ tablespoon black peppercorns ½ teaspoon cumin seed 1 sprig fresh oregano and/or cilantro juice of half a lime (optional) 1 bunch Mokum carrots, peeled and sliced into ¼ inch thick coins
METHOD:
Combine the vinegar, water, sugar, and salt in a saucepan and bring to a boil. Boil until the sugar and salt disappear, then add the bay, coriander seed, pepper and cumin. Boil 1 minute. Add the fresh herbs and the carrots, and boil 30 seconds. Remove from the heat and let cool to room temperature. Taste a carrot. If you feel like it, squeeze in the juice of the ½ lime and stir around. Cover the carrots and refrigerate until cold. If you are going to keep the carrots for more than a day or two, remove the fresh herbs from the solution and discard. Remove carrots from solution and drain before serving. Carrots should keep around 2 weeks.
Chef’s Notes:
If you like a more vinegary pickle, decrease the water by ¼ to ½ cup. If you like them a little sweeter, raise the sugar content as far as 1 cup. You could try adding other vegetables such as blanched (par cook them 1 minute) and peeled pearl onions or the white parts of scallions to the mix, or quarter jalapeno peppers and remove the stem and seeds and add them.
Serves: 4
Source: Chef Andrew E Cohen
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