Jun 16, 2017
If you like crispy pickles in the summer, then you are going to love this new take on an old classic! Pickled carrots are absolutely delicious and lend a burst of color to any plate. Because these pickled carrots are refrigerator pickles, they much simpler to prepare than when using traditional canning, and allow the carrots to maintain just the right amount of crunch. When you choose your carrots, make sure to pick organic for more vitamin C and vitamin A.
The Science
A study published in Agriculture, Ecosystems & Environment examined the effect of organic, conventional, and integrated production on vegetable characteristics associated with quality as well as the health of the soil. Field experiments were conducted for seven years in India. After seven years, the study found that both organic and intergraded farming methods had the highest quality soil parameters. Organic soils contained the largest quantity of soil microbes and carrots under organic production were of the highest quality with the greatest amounts of soluble solids, ascorbic acid (vitamin C) and beta-carotene (vitamin A). The authors concluded that the study strongly suggests several benefits of organic farming for sustainable productivity and improved soil and produce quality under eastern Himalayan conditions.
The Recipe
Equipment
Large glass jar (I recommend a 32 oz. wide mouth jar but any glass container can work)
Ingredients
Photo credit: Sandy Brown Jensen
3 ½ cups water
1 ¼ cups white vinegar
½ tsp. sugar
1 Tbsp. salt
4 cups organic carrot sticks
2 cloves organic garlic
1 tsp. organic mustard seed
1 tsp. organic dill (or one head of fresh dill)
Directions
Peel the carrots and quarter or halve them lengthwise depending on the size of the carrot. Trim them so that they fit into your glass jar.
Add carrot sticks, garlic, mustard seed, and dill into the jar.
Combine water, sugar, salt and vinegar in a sauce pan and bring to a boil. Remove from heat and pour directly into the jar until the carrots and spices are fully covered. Seal the lid tightly.
Place your carrot pickles in the refrigerator for at least three days before you eat them. Their flavor will get stronger the longer they sit in the brine. Eat within two weeks.
