Tag Archives | pickled carrots

Other People’s Preserves: McVicker Pickles Rainbow Cumin-Pepper Carrots from Garibaldi Goods

rainbow cumin-pepper carrots

Other People’s Preserve is my opportunity to shine a spotlight on some of the very delicious jams, pickles, and condiments being made by dedicated professionals. If you see one of these products out in the wild, consider picking up a jar, tub, or bottle!

I am exceedingly fond of pickles with attitude. Don’t get me wrong, I’ll take a crunchy spear just about any way it comes, but when pickles immediately telegraph personality like McVicker Pickles do, I am sold before I even pick up the jar. And if they are crisp, earthy, and just slightly spicy like the jar of Rainbow Cumin-Pepper Carrots you see up above, well, consider me in pickle heaven.

McVicker lid

The brain behind McVicker Pickles is Kelly McVicker. Raised in the prairie, she brought her pickling know-how to San Francisco and has been sharing it with the Bay Area (and beyond) since 2012. In addition to making a variety of pickles for sale, she also teaches preserving classes (including some really fun sounding ones like Whiskey Picks Not Whiskey Dicks: Pickling With Beer & Booze).

top of McVicker pickles

This jar came to me by way of Garibaldi Goods, the third installment in a monthly series we’ve been doing together. Garibaldi Goods is an online shop that features artisanal, small batch products all made in the fine state of California (place of my birth!). This month, you can get free shipping on all of their products by using the code “foodinjars”. The code is valid through April 30, 2015.

Disclosure: The folks at Garibaldi Goods sent me this jar of McVicker Pickles for sampling and photography purposes. All thoughts and opinions remain entirely my own. 

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Cooking With Mavea: Pickled Carrot and Daikon

Cooking with MAVEA: Pickled Carrots & Daikon with Food in Jars from MAVEA Inspired Water on Vimeo.

While I work on meeting a couple of freelance deadlines, I though I’d post another one of the videos I made with Mavea back in February. In this video we made the pickled carrots and daikons that I initially posted about during the Tigress Can Jam back in 2010. They are really tasty eating!

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Pickled Carrots and a Quick Brine Recipe

pickled carrots

Back when I made the pickled asparagus, I ended up having some brine leftover after I filled the jars. Not wanting to be wasteful, I poured what remained into a quart jar and shoved it towards the back of the fridge, to use another day. Over the weekend, I finally put it to good use.

I trimmed and quartered a pound of carrots, blanched them briefly (for no more than 15 seconds, as I didn’t want them to lose their crunch) and packed them into a wide mouth quart jar. Then I brought the brine to a quick boil and poured it in on top of the carrots. Several days later, they are piquant and a little bit spicy (I tucked a long red pepper into the jar along with the carrots).

quart of carrots

I did not do a hot water process with these pickles and instead chose to keep them in the fridge. I did this for several reasons. The first is that it’s not advisable to use reboiled brine for shelf-safe pickles. Part of the reason that pickled vegetables are safe to eat after a hot water process is that the acidity of the vinegar keeps the nasty bacteria at bay. Regular canned vegetables, the ones that aren’t pickled, must be pressure canned to be safe. I knew that my leftover brine was plenty vinegary in terms of making my carrots taste amazing. However, I didn’t know whether the level of acidity was adequate in terms of keeping those carrots shelf-safe. So I decided to go the safe route, skip the water bath and opt for refrigeration as my means of preservation.

chopping carrots

Additionally, sometimes I just want to make pickles, without hauling out a canning pot. Making a single jar with some leftover brine means that I can do just that. It took all of ten minutes to make those pickled carrots and now I have something delicious to go with soup, a sandwich, salad or just munched alone (and since the pickled asparagus I made a few weeks back is long gone) for the next week or so.

For those of you who don’t have some extra brine sitting around your fridge, here’s a quick formula for making a small batch of brine, so that you can make just one or two jars of pickles at a time.

I know it reads like a lot of steps to follow, but really, it takes no time. So go pickle something already.

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