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
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 It
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.
The pickles can be refrigerated for up to 2 weeks.
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