Recipe created by Amy Scheuerman of EarthBoundKitchen.com and courtesy of Mass Farmers Markets.
I always wanted to try my hand at “refrigerator” pickles and when I saw a bunch of gem-colored carrots at the farmers market inspiration struck. You can use several smaller mason jars if you wish, but I make mine in a couple of 2-quart, air-tight jar with one of those wire-spring catches. The most important thing is that it be tempered glass and air-tight. One of the best things about these pickles is how the color of the carrots is picked up by the pickling liquid turning it anywhere from bright yellow to deep purple depending on the variety of carrot you’ve chosen.
• 1 pound small carrots (about 3-4 inches long and no more than 1/2 inch thick)
• 8 cups water
• 4 cups white vinegar
• 1/2 cup kosher salt
• 1 tablespoon mixed pickling spices (can be purchased at most gourmet grocers)
• 1 bunch cilantro (when the stems are held together they should be about 1 cm in diameter), rinsed with stem ends trimmed
• 1-2 small hot peppers such as golden cayenne, Thai chili, or fish
MAKES ABOUT 4 QUARTS.
Carrots are rich in vitamin A, which is good for eye development, and C, which helps fend off heart disease and cancer and has even been shown to boost the immune system in some studies. They also contain folic acid, potassium, and carotenoids, which can reduce the rish of lung cancer and heart disease
Cilantro is a particularly potent herb and is a good source of zinc, and a very good source of dietary fiber, vitamin A, vitamin C, vitamin E, vitamin K, and several B vitamins such as riboflavin, niacin, and vitamin B6.