© John Kernick
Active Time
N/A
Total Time
15 MIN
Yield
Serves : Makes about 2 cups

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. Slideshow: More Pickled Vegetable Recipes

How to Make It

Step

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.

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