Epicurious credits the photo of the carrots to Chelsea Kyle and Anna Stockwell in April 2015. Epicurious lists the photo of the beets as from the December 2000 issue of Gourmet Magazine, with no photographer credited.
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J.P. tells me that this week's farm share from Glade Road Growing will include lettuce mix, carrots, fresh dill and kale and I thought it would be great time to develop a recipe for quick pickles. (You could also use the marinade to pickle fennel and salad turnips, which are also in season.)
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Yield: about 2 1/2 cups of pickled carrots and 3 cups of pickled beets
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Marinade:
2 cups apple cider vinegar
2 TB water and 1/2 cup demerara sugar; or 1/3 cup maple syrup
1 tablespoon sea salt
1 tablespoon black peppercorns
1 tablespoon mustard seeds
Vegetables:
1 pound carrots
1 pound beets
1/4 bunch fresh dill, chopped
Preparation:
1. Bring the ingredients for the marinade to a boil in a 2- to 3-quart saucepan, stirring until sugar is
dissolved. Cover and simmer 30 minutes.Cool marinade, then chill, covered, 1 day to allow
flavors to develop.
3. Remove beet greens, if any, and reserve to refrigerate until ready to cook as greens. Cook beets in
3. Remove beet greens, if any, and reserve to refrigerate until ready to cook as greens. Cook beets in
a saucepan of boiling salted water until tender, 1 to 1 1/4 hours. Drain and cool. Slip off skins,
trim root and top and cut into 1/2-inch pieces and place in mason jars.
4. Bring half of marinade to a boil and pour over carrots, let cool to room temperature, then cover
and refrigerate for at least one day.
5. Pour other half of (cold) marinade over beets, then cover and refrigerate for at least one
day.
4. Bring half of marinade to a boil and pour over carrots, let cool to room temperature, then cover
and refrigerate for at least one day.
5. Pour other half of (cold) marinade over beets, then cover and refrigerate for at least one
day.
Serving suggestions:
You can serve the pickles as a side, topped with a sprinkle of the fresh dill or as a condiment for cooked kale or other greens.
You can also use the pickles in a great main course salad. For each serving cover the bottom of a plate with a thin bed of lettuce, spinach or arugula or a combination thereof. Top with 1/2 cup of cooked green or French lentils and garnish with both kinds of pickles, halved hard boiled duck or chicken eggs, topped with crumbled goat cheese and a sprinkling of fresh chopped dill.
