Refrigerator Rainbow Carrot Pickles
Best bakery in honolulu liliha bakery.
Recipe Summary Refrigerator Rainbow Carrot Pickles
The more purple carrots in your mixture, the redder your pickles will be.Ingredients | Liliha Bakery Rainbow Cake2 pounds multi-colored carrots2 teaspoons white sugar4 teaspoons pickling salt, divided½ teaspoon whole cloves1 cup water1 ½ cups white wine vinegar½ cup honeyDirectionsScrub carrots thoroughly (do not peel), rinse well, and drain. Using a mandoline or food processor, slice into 1/8-inch-thick rounds, discarding tops. Transfer to a colander set over a bowl. Toss with sugar and 1 teaspoon salt. Let stand 1 hour, then rinse under cold water; drain.Toast cloves or coriander seeds in a nonreactive 3-quart pot over medium heat, shaking pan, until fragrant, about 1 minute. Carefully pour in water. Stir in vinegar, honey, and remaining 3 teaspoons salt. Bring to a boil; add carrots and cook, stirring, just until brine returns to a simmer, about 8 minutes.Spoon carrots into 2 clean quart jars, using a slotted spoon, and pack them in snugly. Carefully pour or ladle enough brine over veggies to cover completely, leaving about 1/2 inch headspace. Wipe rims with a damp paper towel. Let cool to room temperature, about 1 hour.Apply clean lids. Chill at least 24 hours before eating for best flavor. (Flavor improves with time.) Store in fridge up to 1 month.You can substitute 1 teaspoon coriander seeds for 1/2 teaspoon cloves.Info | Liliha Bakery Rainbow Cakeprep: 25 mins cook: 15 mins additional: 1 day total: 1 day Servings: 20 Yield: 2 quarts
TAG : Refrigerator Rainbow Carrot PicklesSide Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,
