A pickle made with carrots and garlic in a vinegar brine, with a vivid orange color and crisp texture. Its mildly sweet flavor adds color to winter meals and dishes with legumes.
Peel the carrots and cut them into sticks. Pack them tightly into a sterilized jar with the garlic.
Bring the water, vinegar, and salt to a boil, stirring until the salt dissolves. Let the brine cool until lukewarm. Caution: Do not pour it in hot, or the carrots will soften.
Pour the lukewarm brine over the carrots until they are covered. Important: Place a weight on top to keep the slices submerged, then seal the jar tightly.
Leave to ferment in a cool, dark place for two weeks. The carrots are ready when they taste sour and soften; refrigerate after opening.
Important: Choose fresh, firm carrots and cut them thickly to help them stay crisp; pour the brine in lukewarm. Keep all the slices submerged and sterilize the jars. Ferment in a cool, dark place for two weeks. Refrigerate after opening.
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