Spicy Cilantro Carrot Pickles

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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.

INGREDIENTS:
• 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
 
INSTRUCTIONS:

  1. Scrub the carrots to remove any dirt and trim the tops and tips.
  2. Mix together the water, vinegar, and salt in a pot and bring to a boil.
  3. Remove the seeds from the hot peppers and cut them into thin, lengthwise slices. You may want to wear rubber gloves for this since the hot oils from the peppers can get into your skin and remain under your nails even after you’ve washed your hands.
  4. Place the scrubbed carrots, cilantro, sliced hot peppers, and pickling spices into your pickling container.
  5. Pour the boiling vinegar and water solution over the contents of the jar. The liquid should completely cover the carrots and come within 1-inch of the top of the container.
  6. Allow the pickles to sit in the refrigerator for 2-3 weeks to pick up all the flavors of the brine and the spices. These pickles are wonderful snacks and a great side to curry.

MAKES ABOUT 4 QUARTS.
 
NUTRITION INFORMATION:
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.