Spicy pickled carrots

This cultured carrot recipe is, according to Janelle Lucido-Conate, great for beginners because it is simple, spicy and has a great pickle-y flavor. Ingredients

  • filtered or well water
  • 1 teaspoon sea salt
  • 1-2 sprigs fresh dill
  • 1-3 bay leaves
  • 2-4 cloves garlic, peeled
  • 5 peppercorns
  • 1/4 teaspoon red chili flakes or 1/2 serrano chili sliced in big pieces (optional)
  • carrot sticks to fill the jar

To make: Place spices and herbs in the bottom of a clean pint jar. Wedge carrot sticks into the jar (peeled or not — your choice). Sprinkle salt over carrots and fill jar with water to 1/2-inch below top. Tighten lid on jar and let sit on your counter for a few days. Taste after three days. You can continue to let it ferment on your counter for up to a month; when you like how it tastes, put it in the fridge.   – Janelle Lucido-Conate

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About Lea McLellan
Lea McLellan is a freelance writer who likes to write stories about music, art, food, wellness and interesting locals doing interesting things.

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