I recently ordered a fresh pack of canning jars and I could not wait to break into them! I squealed like a little girl when Mister brought them into the apartment. I was finally going to pickle something!
Now, I’m not anti-pickling or anything. I understand that pickling is fairly simple (vinegar, sugar and various spices make a tasty batch of vegetables) but I’ve always imagined that you need loads of space in order to can anything (like a garage or a big pantry). One day it hit me – why don’t I just make small batches instead? Doy…
I’m a big fan of ginger and carrot flavors and had to try to incorporate ginger into this pickling mix some how. I added a few teaspoons of minced ginger to add that Asian zing. It’s only been 24 hours since I’ve pickled these carrots but I like how they turned out already. I can’t wait to see how the flavors meld as time goes on. One vegetable down, so many more to go. Watch out world!
1 1/2 teaspoons fennel, dill, or anise seeds (See Note)
1 1/2 tablespoons coarse salt
2 bay leaves
2 teaspoons minced ginger
Cut the carrots into stick approximately the size of your fourth finger. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot.)
When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly.
In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes.
Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill.
Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator.
The original recipe called for 1 1/2 tablespoons dill or fennel seeds (in later incarnations.) I found the flavor way, way too strong and reduced it. But feel free to use their original quantities. Carrots will keep, chilled in an airtight container, 1 month.