Some Pickles: Purple Carrots and Asparagus
Why purple carrots? Well because they are everywhere at the shops right now, and I’m always buying them because they are so interesting but I’ve already roasted them, made a soup, etc so I needed a new idea… Pickling, perfect!
SO, for the carrots I’m using these spices:
They are: mustard seed, coriander seed, star anise, peppercorns, hot pepper flakes, whole cloves and bay leaves. Use equal amounts of water and vinegar( I used cider vinegar) and about half as much sugar( so 1 1/2 cups water & vinegar, 3/4 cup of sugar). Also add pickling salt or kosher salt. Heat the liquid to boiling and add the spices, then add carrots for a few seconds.
As you can see, I mixed some regular carrots in there too. Carefully add the carrots to your jar(s) and add the liquid. Screw on the lid and let cool before placing in the fridge. Let them hang out for 2-3 days before testing them out.
For the asparagus, I went more on the plain side. I used coriander seed and bay leaf, along with white balsamic vinegar instead of cider vinegar. It’s also a slightly smaller jar, so I used 1/2 Cup of vinegar, water and a 1/4 cup of sugar. Also I didn’t add the asparagus to the cooking liquid since they cook so quickly anyway, I just added the cooking liquid to the jar.
They both turned out good, and I definitely suggest giving this a try if you find yourself with some extra veggies, or if you just love pickles!