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Recipe

Baby Carrots Pickled in Champagne & Sherry Vinegars

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Scott Phillips

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.

Ingredients

  • Kosher salt
  • 3/4 lb. baby carrots with their tops on (18 to 20 carrots, about 6 inches long and 1/2 inch thick at the wide end)
  • 2 Tbs. whole coriander seeds
  • 1 cup dry white wine
  • 1-1/4 cups honey
  • 1 cup Champagne vinegar
  • 1/2 cup sherry vinegar

Nutritional Information

      Nutritional Sample Size based on one carrot
      Calories (kcal) : 10
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 15
      Carbohydrates (g): 2
      Fiber (g): 0
      Protein (g): 0

Preparation

  • 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.

Reviews

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Reviews

  • kancook | 08/30/2012

    This was just ok. Easy to make, but probably will not make again.

  • wwlwwlf | 03/12/2009

    These were a great hit at my new years eve party.

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