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. Slideshow:  More Pickled Vegetable Recipes 

Sweet-Spiced Pickles
Photo: © John Kernick
Total Time:
15 mins
Yield:
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

  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.

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