Caraway Pickled Carrots
Michael Graydon + Nikole Herriott
If you like your pickles spicy, add a pinch of crushed red pepper flakes. This recipe is from Josef Centeno of P.Y.T. in Los Angeles, CA.
Recipe information
Yield
Makes 1 quart
Ingredients
12
ounces small carrots, any color, tops trimmed to 1½ inches, peeled
2
teaspoons caraway seeds
1
teaspoon coriander seeds
1
teaspoon black peppercorns
1
1-inch strip orange zest
1
cup apple cider vinegar
¾
cup sugar
1
tablespoon kosher salt
Preparation
Step 1
Place carrots in a medium heatproof bowl. Toast caraway seeds, coriander seeds, and peppercorns in a dry medium saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Add orange zest, vinegar, sugar, salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt. Pour pickling liquid over carrots (they should be submerged). Let cool; cover and chill at least 8 hours before serving.
Step 2
Do Ahead: Carrots can be pickled 5 days ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 50
Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Carbohydrates (g) 14
Dietary Fiber (g) 1
Total Sugars (g) 10
Protein (g) 0
Sodium (mg) 370