recipe 
yields
Makes 1 pint
1½ cups white balsamic vinegar (or substitute white wine vinegar)
1½ cups spring water
2½ tablespoons sugar
2½ tablespoons Morton kosher salt
2 wide strips orange zest
Juice of 1 orange
1 teaspoon coriander seed
2 bay leaves
1 teaspoon mustard seed
Pinch red pepper flakes
1 pound carrots sliced into ¼-inch rounds
½ cup leeks white parts only sliced into coins
Ingredients
steps
- In a saucepot over high heat, combine all ingredients except carrots and leeks and cook until sugar has dissolved. Add carrots and leeks and cook for 5 minutes. Store in a jar in refrigerator and use within a month, or process in a water bath (find detailed canning instructions at thelocalpalate.com).
Date Published: 03.19.18
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- Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina
