To celebrate the Austin Fermentation Festival going on October 2, we’re bringing you a pickling recipe that we love! Carrots are easy to pickle and enjoy, and the Thai twist added here makes them a little sweet and a lot flavorful.
If you enjoy making this recipe, join us for our Food Science: Fermentation 101 class on October 20.
- 1 pound large carrots, peeled and julienned
- 1 teaspoon sea salt
- 1 cup unseasoned rice vinegar
- 1 cup water
- 2 tablespoons coconut palm sugar (you can substitute agave or organic sugar)
- 1 Thai red chili, sliced thinly
- 1 teaspoon anise seeds, crushed
- 1/2 teaspoon coriander seeds, crushed
- In a small saucepot combine the vinegar, salt, sugar and water. Heat brine over medium low heat until the sugar dissolves.
- Remove brine from heat. Stir in the chili slices, anise and coriander seeds. Allow brine to cool slightly.
- Gently pour warm brine over the carrots and allow to steep for at least one hour.
- Transfer pickled carrots to jar with the brine and all the spices.
- For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.