2 hours ago
Monday, November 18, 2013
You may think I have truly lost it by now, pickling everything and anything.
I guess I love vinegar.
I would choose a savory over a sweet any day.
I got the idea to pickle some of my garden carrots from Mr. Wilkinson's Vegetable book, however, he didn't use sugar in his recipe and I felt it definitely needed it.
I loved his addition of fresh ginger and some preserved lemon.
This was best served with a wheel of nice ripe Brie, and he even suggests serving it with carrot cake! Really!
(I'll stick with the cheese, please).
PS I like to bring a jar of these pretty pickled things to dinner parties as hostess gifts instead of wine.
Pickled Carrots, Raisins & Ginger (loosely adapted from Mr. Wilkinson's Vegetables)
1 cup of cider or white vinegar
1 cup of sugar
5 large carrots, peeled and grated
4 small shallots, thinly sliced
1 preserved lemon (rind only), chopped
1 cup of raisins
1 small piece of ginger, grated (about 1 oz.)
dash of dried coriander
In a heavy saucepan, heat the vinegar with sugar until boiling.
Add the rest of the ingredients to the saucepan and turn off the heat.
Let sit at room temperature until cool enough to pour into a jar.
Stays about 2 weeks in the fridge.