Imagine bright, crisp pickled carrots and radishes pickled in a sweet but spicy brine that take just minutes to prepare. That’s what this recipe is all about. I love using multicolored carrots, as the colors intensify over time. Instead of the typical pickling spices, I infuse Indian flavors into this pickled carrots recipe with radishes and Indian spices. The bold coriander seeds are a perfect match for the deep barbecue flavors of the tandoori masala powder. Both the seeds and the spice mix can be found in specialty-food shops and online.
Pickled Carrots Recipe With Radishes
Makes about one 1-pint (500-ml)
12 small organic carrots with tops, trimmed with
1 inch (2.5 cm) of the stem intact and peeled
12 organic radishes with tops, trimmed with
1 inch (2.5 cm) of the stem intact
1⁄2 cup (4 fl oz/125 ml) cider vinegar
1⁄2 cup (4 fl oz/125 ml) rice vinegar
3 tablespoons sugar
1 tablespoon tandoori masala powder
1 teaspoon coriander seeds
Rinse and dry the carrots and radishes well. Cut some or all of the carrots and radishes in half lengthwise, if you like. Wash and dry a glass jar with a wide opening (I use an empty jam or coffee jar). Cut the lemon in half and squeeze the juice into a small saucepan; reserve the lemon halves. Add the vinegars, sugar, 3 tablespoons salt, the masala powder, and coriander seeds. Stir with a wooden spoon and bring the mixture to a boil over high heat, 1–2 minutes. Remove from the heat and let cool for 10 minutes. Pack the carrots, radishes, and reserved lemon halves into the jar and pour in the brine. The vegetables should be fully submerged. If they are not, add equal parts cider and rice vinegar as needed to cover. Cover with the lid and refrigerate for at least 3 hours or up to 3 weeks. The longer the vegetables stand, the stronger the flavor, but I like mine even after just an hour or two of standing. Warning: these are addictive.
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This recipe comes from "The New Kosher" written by Kim Kushner (August 2015, Weldon Owen).
Photo by Kate Sears