Carrot Pickles!

based on a recipe from the Seaboard Cafe in Raleigh, NC

Ingredients:

2 lbs carrots: washed, trimmed, and peeled

2 cups white vinegar

3/4 cup sugar

3 tsp whole black peppercorns

3 tsp Italian seasoning¹

1/4 yellow onion, peeled, trimmed, and cut in half

2 whole garlic cloves

1 jalapeño², cut in half and seeded (optional)

Equipment:

Cutting board, knife, vegetable peeler, measuring cups and spoons, heavy-bottomed pot with its lid, clean jars and lids

Instructions:

1. Prep the carrots: wash, peel, and trim the carrots, then cut them into sticks.

   If I am using small carrots then I leave them whole.

2. For the pickling brine: In a heavy pot large enough to fit all the ingredients, combine the vinegar, sugar, peppercorns, Italian seasoning, onion, garlic cloves, and jalapeño, if using.

   Bring to a low boil, stirring occasionally.

3. Add the carrot sticks and stir until the liquid simmers.

   Cover the pot and cook on low for 10 minutes.

4. Remove the pot from the heat and allow to cool.

5. Pack the carrots and brine in clean jars and refrigerate.

These pickles will keep at least 2 weeks in the fridge. Enjoy, dear ones!

Original piece by Rachel Wharton on Medium

1. Italian seasoning is an American creation. Feel free to use dried herbs like basil, oregano, rosemary, thyme, and marjoram.

2. Use whatever pepper you prefer, or none at all!