19 May 2013
Carrot pickle melange
So. PICKLES. I love pickles. You may have noticed me loving pickles over the past year or two as I merrily made pickled beets and refrigerator dills and curtido de repollo. If I ever form a band, it's going to be called Zesty Pickle, and the first single will be called Cronching. Okay?
This week it was time for carrot pickles, aka "the finest garnish to ever grace a taco."
I made my first-ever batch of refrigerator carrot pickles about a year and a half ago after reading about them on Budget Bytes. They were totally delicious and vanished in short order.
When I was making this batch, I realized I had a lonely half bunch of radishes sitting around unloved at the bottom of the crisper. Clearly, they needed the pickle treatment too, so I sliced them up and added them to my carrots, jalapenos, and red onion. The finished pickle is more or less a complete set of excellent taqueria-style garnishes, all crammed together into one beautiful jar. Perfect!
Side note: is it just me, or is everyone cooking their radishes lately? Roasts and braises and pan-fries and pickles...so tasteable.
Spicy carrot, red onion, and radish pickles
1 cup water
2 cups vinegar
1 tsp salt
~15 grinds black pepper
1/2 tsp oregano
1/2 tsp cumin
1 red onion
1-2 jalapenos, depending on your spice preference
Combine everything except the vegetables in a 3-quart pot. Bring the pot to a boil, covered, while you trim and chop all your vegetables into whatever shapes you prefer.
When the pot is boiling, carefully add your chopped vegetables. Cook for about 5 minutes, or until the veg is all done to your preferred texture. Decant into warmed mason jars, lid, and put in the refrigerator overnight. The next day, voila! Pickle melange! This made about 3 pints.
So pretty! I especially love how bright pink the brine is. I'm guessing both the red onion and purple carrot help with that.
These guys are classic as a garnish on the taco, tostada, or burrito of your choice. They'd be great with fresh grilled corn (whenever corn makes its way into the market, that is). I have also been strewing them liberally over bowls of chili to excellent effect. Hooray for carrot pickles!
Have you been pickling anything lately?