Carrot Pickles with Ginger and Anise. I got this nifty cutter to make the serrated slices.
Carrot pickles are a bit mild on their own, but they play well with others on a pickle plate. The ginger, anise and rice vinegar provide sweetness even without sugar. Makes 1 pint.
Ingredients:
3-4 fat carrots, peeled
1 whole star anise (or substitute 1/2 t aniseeds or fennel seeds)
½ inch chunk fresh ginger, peeled
2 cloves garlic
1 t Kosher salt
½ c rice vinegar
½ c water
Method: slice the carrots on the bias into ½ inch pieces. Bring all other ingredients to the boil in a saucepan then add carrots. Simmer 10 minutes or until carrots are just tender, then transfer to pint canning jar. After pickling liquid has cooled to room temperature, pour on top. Add 50/50 mixture of rice vinegar and water if needed to top off jar. Keeps in refrigerator for a week or two.
NOTE: recipe can be multiplied if you would like to can pickles following your usual water bath process. Or if you would prefer a fermented vs vinegar pickle, try this recipe from FARMcurious.
Here is the very efficient wrinkle cutter I bought on Amazon. (affiliate link!)
