Super easy Carrot and Onion Pickles - Recipe

Carrot Pickles:
These are a hybrid pickle, made with a salty brine suitable for fermentation, but with a small amount of vinegar added, which strongly inhibits the fermentation process and allows the pickles to retain their natural sweetness for a much longer time. This recipe uses carrots, but various other vegetables could also receive the same treatment, with excellent results: cucumbers, peppers, green beans.

Makes 2 litres.

Equipment:
• 1 medium saucepan
• 2 litre jars

Ingredients:
1 qt water perhaps an extra half-cup
3⁄4 cup white vinegar
1⁄4-1⁄2 cup salt (kosher or sea salt - not iodized salt!)
2-4 lb carrots peeled and sliced
2 cloves garlic whole, or halves if large

Procedure:
1. Boil salt and vinegar with water to ensure dissolution. Allow to cool.
2. Peel and slice carrots, filling jars as you go in order to cut only as many carrots as needed.
3. Pour cool brine over jars already packed with sliced, peeled carrots and a piece of garlic each.
4. Let sit two weeks at least in the refrigerator before using.

Sweet Red Onion Pickles:
These vinegar-based pickles are really a treat. They turn bright pink, and they add a lovely sweet piquancy to sandwiches and other dishes. For instance, they are one of the two traditional garnishes of cochinita pibil.

Makes 1 litre.

Equipment:
• 1 medium saucepan
• 1 litre jar

Ingredients:
1 lb red onion 1⁄4” crosscut
11⁄2 cup white vinegar
1⁄2 cup sugar
1⁄2 tsp salt (kosher or sea salt - not iodized salt!)
1⁄2 stick cinnamon whole, or a few pieces
3 pc cloves
1 pc bay leaf
1 pc star anise
1⁄2 tsp red pepper flakes homemade are best!
1 clove garlic whole, or halves if large

Procedure:
1. Boil salt and sugar with vinegar to ensure dissolution.
2. Pour cool brine over jars already packed with onions and flavoring ingredients.
3. Let sit two days at least in the refrigerator before opening. Because of the way they are cut, they pickle quickly.

Music: http://www.bensound.com/royalty-free-music

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