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.
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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was just ok. Easy to make, but probably will not make again.
These were a great hit at my new years eve party.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
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?