Recipe by Cara Mangini
- 8 small rainbow carrots (about 12 oz.)
- 1 3/4 cups water
- 1 1/2 cups white wine vinegar
- 2 tbsp. sugar
- 2 tsp. salt
- 1/4 tsp crushed red pepper
- 1/4 tsp black pepper corn
- 1/4 tsp. fennel, cumin, or mustard seeds
- 2 smashed garlic cloves
- 2 sprigs fresh rosemary
Trim all but 1 inch of the greens from 8 small rainbow carrots (about 12 oz.) and halve lengthwise. Stuff into 1-quart Mason jar. In medium saucepan, bring 1 3/4 cups water, 1 1/2 cups white wine vinegar, 2 tbsp. sugar, 2 tsp. salt, and 1/4 tsp. each crushed red pepper, black peppercorns, and fennel, cumin, or mustard seeds to a boil, stirring until sugar and salt dissolve. Reduce heat to medium; simmer for 2 to 3 minutes to infuse. Pour brine over carrots. Add 2 smashed garlic cloves and 2 sprigs fresh rosemary. Cover and seal; let cool. Refrigerate for at least 1 day and up to 2 weeks.
This recipe is part of our epic crudités party platter! Click here to get the rest of the recipes.