Pickled Carrots
1 tsp. black peppercorns
1 tsp. crushed red pepper flakes
1 tsp. cabernet pairing salts (optional-can be found at pairingsalts.com)
1/2 c. rice vinegar
1/2 c. apple cider vinegar
1 c. water
1/3 c. granulated sugar
1 tbsp. salt
1 lb carrots, peeled and cut in to sticks (or whole petite carrots)
3 garlic cloves
In a medium sauce pot over medium heat, toast peppercorns and red pepper flake until fragrant, about 2 minutes. Add pairing salt (if using), vinegars, water, sugar and salt. Increase heat to medium high and bring to a boil. Once sugar has dissolved, remove from heat.
Pack carrots and garlic cloves into a sterilized canning jar (1 qt. size) and pour vinegar solution over. Seal and let cool. Refrigerate at least 12 hours before serving.
1 tsp. crushed red pepper flakes
1 tsp. cabernet pairing salts (optional-can be found at pairingsalts.com)
1/2 c. rice vinegar
1/2 c. apple cider vinegar
1 c. water
1/3 c. granulated sugar
1 tbsp. salt
1 lb carrots, peeled and cut in to sticks (or whole petite carrots)
3 garlic cloves
In a medium sauce pot over medium heat, toast peppercorns and red pepper flake until fragrant, about 2 minutes. Add pairing salt (if using), vinegars, water, sugar and salt. Increase heat to medium high and bring to a boil. Once sugar has dissolved, remove from heat.
Pack carrots and garlic cloves into a sterilized canning jar (1 qt. size) and pour vinegar solution over. Seal and let cool. Refrigerate at least 12 hours before serving.
