We’ve all encountered, and possibly even served, a boring crudité platter. As a vegetarian and gluten-free guest and host, I’ve had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting hors d’oeuvres. But these pickled baby carrots? These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe.
- Trim and peel the carrots and cut them in half lengthwise.
- Bring a saucepan of water to a boil. Add the carrots and blanch until crisp-tender, about 2 minutes. Immediately drain and run under cold water. Transfer the carrots to a bowl (or jars if you plan to keep the carrots for longer).
- Combine 1 cup of water with the vinegar, salt, honey, bay leaf, garlic, coriander, and mustard seeds in a small saucepan. Bring to a boil and stir to dissolve the salt and honey. Pour over the carrots.
- Let cool to room temperature and then refrigerate in an airtight container for at least an hour and up to a month.
Substituting regular carrots: To use regular-size carrots, cut them into sticks about 3 to 4 inches long and 1/2 inch wide.
Substituting spices: Feel free to substitute an equal amount of other toasted spices such as cumin seeds, dill seeds, fennel seeds, anise seeds, or celery seeds. Add heat with a pinch of red pepper flakes or a few bruised ginger slices.
To make a side dish: For a side dish, toss the pickled carrots with extra virgin olive oil and fresh chopped herbs such as dill, fennel, mint, parsley, or thyme.