Recipe

Pickled Pepper & Carrots

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Photo by feastingonart

This recipe was entered in the contest for Your Best Carrot Recipe
broccolirose's Testing Notes: Feastingonart's Pickled Pepper & Carrots is a snap to make: Just boil the pickling liquid along with the spices and herbs, pour it over the carrots and you're done! The next day you'll have...
Feastingonart's Pickled Pepper & Carrots is a snap to make: Just boil the pickling liquid along with the spices and herbs, pour it over the carrots and you're done! The next day you'll have bright, crunchy carrots with a bit of heat from the pepper and an assertive dill flavor.

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Chef
feastingonart's Notes: This recipe was inspired by the painting 'Still Life with Pepper and Carrot' by the 18th-century American artist William Merritt Chase and adapted from a recipe by Smitten Kitchen. Adding...
This recipe was inspired by the painting 'Still Life with Pepper and Carrot' by the 18th-century American artist William Merritt Chase and adapted from a recipe by Smitten Kitchen.

Adding a small orange chili adds a bit of spice and heat. Delicious when paired with a cold beer and served as a light appetizer. This recipe intends the carrots to be stored in the refrigerator and to be consumed within 8 to 10 days. - feastingonart

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Serves 4

5 carrots, peeled, cut in half and then into wedges Ask a question about this ingredient

1 cup water Ask a question about this ingredient

1 cup apple cider vinegar Ask a question about this ingredient

1/4 cup raw sugar Ask a question about this ingredient

2 garlic cloves, smashed Ask a question about this ingredient

1 teaspoon dill seeds Ask a question about this ingredient

1 teaspoon fennel seeds Ask a question about this ingredient

1.5 tablespoons salt Ask a question about this ingredient

1 chili, sliced Ask a question about this ingredient

1 teaspoon fresh dill, chopped Ask a question about this ingredient

Place the carrots into a medium-sized pickling jar upon a wooden cutting board. In a small saucepan, add the water, apple cider vinegar, sugar, garlic, dill seeds, fennel seeds, salt and small chili and bring to a boil over medium-high heat. Simmer the mixture for two minutes and then remove from the heat. Pour the brine over the carrots and add the fresh dill to the jar. Cover immediately with the lid and let cool about 1 hour before storing in refrigerator. Wait at least one day before eating to let the flavors develop, store in refrigerator.
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6 Comments on Pickled Pepper & Carrots

mrslarkin added about 1 year ago

These sound tasty! Your blog is beautiful and so unique!

feastingonart added about 1 year ago

Thanks everyone, the kind comments are much appreciated!

kmartinelli added about 1 year ago

As always, I love to hear the art that inspired your recipe! Great photo too.

feastingonart added about 1 year ago

Thanks kmartinelli, you can read about the art here as well: http://www.feastingonart.com/2009/04/william-merritt-chases-pickled-pepper.html

Table9 added about 1 year ago

You beat me to it! My mother is obsessed with pickling things: cabbage, shrimp, carrots, etc. I guess it may be a Southern thing. So glad to see your post! Good Luck.