Always wanted to pickle your own vegetables? Now’s your chance, with a creative interpretation featuring heirloom carrots and exotic spices.
About 2 servings
Yield: 1 16 oz. Mason Jar
1 cup white balsamic vinegar or white wine vinegar
3/4 cup organic agave syrup
1 1/2 Tablespoon sea salt
1/4 teaspoon pink peppercorns
2 Tablespoons pomegranate molasses
4 each, toasted green cardamom pods, lightly crushed
1 small (1 oz.) piece of fresh ginger, pound lightly
4 sprigs of fresh cilantro
6 - 8 organic baby heirloom carrots, washed, peeled, trimmed to fit 16 oz. jar
1. In a medium saucepan, combine vinegar, agave syrup, salt, cardamom, peppercorns & molasses. Bring to a boil, stirring to dissolve sugar.
2. Arrange prepared carrots, sprigs of cilantro & the pounded ginger into each mason jar.
3. Pour hot brine into jar to completely cover carrots and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week.)