Lightly Brined Carrot Recipe
This fresh and flavorful recipe uses lacto-fermentation; creating a crisp pickled carrot that tastes spectacular with a pesto made from the carrot tops.
brining, carrots, dill, fermented foods, pesto, pickles
small carrots peeled
tops saved for pesto recipe below
cracked black pepper
Slice carrots in half lengthwise and trim from bottom to the correct length of your jar.
Bring water, salt, bay leaves, peppercorns and garlic to a boil, then cool to room temperature.
Pack the carrots into the jar with the dill and top with brine mixture. Carrots must be completely submerged. If you have leftover brine, you can do a second smaller jar with other vegetables.
Place jar of carrots in cool, dark spot for 3-4 days. Ideal temperature is 55-72 degrees, so a cellar or wine storage area works well. Carrots can continue to brine for up to two weeks.
Pickled carrots keep refrigerated for up to 2 weeks.
Serve with carrot top pesto as a dipping sauce.
Lightly Brined Carrot Recipe https://theculinarycure.com/lightly-pickled-carrots-carrot-top-pesto/