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Parsnip and Carrot Pickles with Chiles

Scott Phillips

Yield: Yields 1 quart.

Try these delicately spiced, slightly sweet pickles with cheese and crackers, cold cuts, sandwiches, pork chops, or hamburgers.


  • 3/4 cup granulated sugar
  • 1/2 cup cider vinegar
  • 6 whole cloves
  • 6 allspice berries
  • 2 small dried red chiles, such as chile de arbol
  • 1 bay leaf
  • 2 tsp. yellow mustard seed
  • 1 tsp. ground turmeric
  • 1 tsp. ground ginger
  • Kosher salt
  • 2 medium parsnips, peeled, cored, and cut into sticks 3 inches long and 1/4 inch thick
  • 2 large carrots, peeled and cut into sticks 3 inches long and 1/4 inch thick
  • 1 medium yellow onion, thinly sliced
  • 1 jalapeño, thinly sliced


  • In a 4-quart saucepan, combine 3 cups water with the sugar, vinegar, cloves, allspice, chiles, bay leaf, mustard seed, turmeric, ginger, and 4 tsp. salt. Bring to a boil over medium-high heat. Add the parsnips, carrots, and onion and cook for about 5 minutes—the vegetables will still be quite firm. Add the jalapeño. Remove the vegetables from the hot brine and cool. When the brine and vegetables are cool, fill a clean 1-quart glass jar with the vegetables and pour the brine over to cover.

    Refrigerate at least overnight and for up to 2 weeks.


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