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Epicurious
Gourmet

Pickled Baby Carrots and Zucchini

5.0

(1)

Recipe information

  • Yield

    Makes about 1 quart

Ingredients

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled
16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise
3/4 cup white-wine vinegar
1 1/4 cups water
1/3 cup sugar
five 1/4-inch-thick slices fresh gingerroot
2 large garlic cloves, halved
6 fresh tarragon sprigs
1 teaspoon yellow mustard seeds
1 teaspoon salt
3/4 teaspoon dried hot red pepper flakes
*available at specialty produce markets and some supermarkets

Preparation

  1. Step 1

    In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.

    Step 2

    In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.

  2. To Sterilize Jars And Glasses For Pickling:

    Step 3

    Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

TagsPickleCondimentCarrotRoot VegetableVegetableZucchiniSquashGingerHerbs & SpicesGarlicTarragonDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadPickle & PreserveGourmet
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