Pickled carrots
Photo by Jennifer Cole

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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
  1. 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).
  • Recipe by Ken Naron of Canyon Kitchen in Sapphire, North Carolina

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