I love pickled carrots. I made a batch of these and we ate the whole jar last night (not the glass). The magical thing about these is that you can keep re-using the pickling juice so if you’re a little lazy or extremely conscious of waste or addicted to pickled carrots (guilty of all three), try this recipe!
3 average size carrots
1/2 cup apple cider vinegar
1/4 cup water
1 tbsp. brown sugar
1 tsp. salt
cut stems and tail ends off carrots and peel
then halve them and quarter them (or do whatever slicing suits your jar)
put vinegar, sugar and salt in jar and stir it around until it’s mostly dissolved
add the carrots, cap, and shake it up a bit
then uncap and add just enough water to cover carrots and shake again
leave in fridge for at least 30 minutes
Here’s Kanye West singing about his three addictions if you’re so inclined.
And here is the Portlandia pickling clip again to get you in the spirit.
It is ridiculously hot in SLO right now. Yesterday I sat at home and studied all day but somehow still ended up feeling gritty like I had been strolling the streets of NYC on a summer day, thanks to the steady layer of sweat I kept up until well after sunset..even though I was stationed under the fan, with breaks only to make trips to the little girls room and to the freezer to remove and refill glasses of water. At one point I realized the reason my laptop was moving at the pace of an elderly snail, was probably because the poor thing was hotter than the outside temperature, meaning well over 100. I put it in the fridge. Not like I was getting much done. Heat is definitely not conductive to productivity. Anyways my friend was coming over for dinner but the thought of cooking ANYTHING sounded horrendous so I made a few cold salad-y things that required minimal effort and used up some of our surplus produce.
We got zucchini in our CSA this week, much to my chagrin. I’ve never been a fan and neither is my roommate. This was a big stress on my conscience this week…knowing that I’d have to mask those stupid zucchinis, also knowing it was going to be way too hot to cook anything this weekend unless dinner prep could wait til 8:00 when it finally starts cooling off. But we’re busy girls so this is not feasible. I decided to pickle them because as you know if you’ve seen this Portlandia clip, pickling is the solution if you’re in a pickle.
2 zucchinis
1 1/2 plums
1/2 tbsp brown sugar
1 tsp salt
1/2 cup apple cider vinegar
1/2 cup water
cut zucchinis in halves and grate them long ways using a carrot grater
slice plums thinly
lay zucchini and plums in a small casserole kind of dish and sprinkle sugar and salt over
pour vinegar and water over
let marinate for an hour and stir a little, adding more vinegar if it looks like it needs more moisture
I also have made Pickled Carrots TWICE this week because pickled carrots are especially great. We also had 3 bunches of them.
