Yield: Yields about 20 pickled carrots.
Serve these zesty little pickles as a starter or cocktail nibble or add them to an antipasto platter. Do not use bagged “baby cut” carrots.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring a medium saucepan of salted water to a boil over high heat. Fill a large bowl with ice water.
Meanwhile, peel the baby carrots and remove all but about 1/2 inch of the green stems. Boil the carrots until barely tender, about 5 minutes. Immediately drain the carrots and then immerse them in the bowl of ice water.
In a small saucepan, toast the coriander seeds over medium heat just until they become fragrant and lightly browned, 3 to 5 minutes. Add the white wine and boil until reduced to about 1/4 cup, 6 to 10 minutes.
In a medium saucepan, heat the honey over medium-high heat until it bubbles, about 3 minutes. Add the Champagne and sherry vinegars, and then the coriander and wine mixture; simmer for 5 minutes—watch carefully and reduce the heat as necessary to prevent a boil-over.
Arrange the carrots upright in a clean 1-qt. canning jar or other nonreactive container, and pour the honey mixture over the carrots. Let cool to room temperature. Cover and refrigerate for at least 4 hours but preferably 24 hours before serving the pickles. They will keep, refrigerated, for 2 to 3 weeks.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?