Sweet-Spiced Pickles

Cooking teacher Tara Stevens got the idea for this recipe after a trip to Relae, in Copenhagen, where chef Christian Puglisi served pickled carrots with Champagne. Stevens serves her pickles with everything from split pea soup to roast lamb.

  • Total Time:
  • Servings: Makes about 2 cups

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Ingredients

  • 3 carrots, peeled and shaved into ribbons with a vegetable peeler
  • 4 radishes, thinly sliced
  • 1/2 Fresno or red jalapeño chile, thinly sliced
  • 6 tablespoons sherry vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt

How to make this recipe

  1. In a heatproof bowl, combine the carrots, radishes and chile. In a small saucepan, cook the vinegar, sugar and salt over low heat, stirring, until the sugar dissolves. Let cool for 5 minutes. Pour the brine over the vegetables and serve.

Make Ahead

The pickles can be refrigerated for up to 2 weeks.

Contributed By Photo © John Kernick Published March 2015





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