Twenty five pound bags of carrots in one of the Pantry refrigerators just beg for recipes. This simple, crunchy treat takes less than 10 minutes to prepare and a half hour or overnight to “Pickle”.
Refrigerator Pickled Carrots
1/2 cup apple juice
1/2 cup rice vinegar or 1/4 cup cider vinegar
1/2 tsp. kosher salt
1/2 tsp red pepper flakes (optional)
3 large carrots
Combine the juice and one choice of vinegar, salt and pepper flakes if using.
Mix well. Use a julienne peeler for carrot strings or just a peeler for carrot curls to cut the carrots. Submerge the carrots in brine making sure there is enough brine to cover all of the carrots. (You can mix more if needed.)
Refrigerate for at least a half hour or overnight. These will keep in the refrigerator for up to a week.
April showers were skimpy this year – any predictions for May flowers?
’til next week,