Sweet-Spiced Pickles

Name: Sweet-Spiced Pickles
Total time: 15 min
Yield: Makes about 2 cups
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

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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

By Tara Stevens

March 2015

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Credit: © John Kernick

Recipe Summary

total:

15 mins

Yield:

Makes about 2 cups

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

Directions

Step 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.

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Make Ahead

The pickles can be refrigerated for up to 2 weeks.

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Sweet-Spiced Pickles

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Recipe Summary

Ingredients

Directions

Make Ahead

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Sweet-Spiced Pickles

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Sweet-Spiced Pickles