A pickle in which carrots are set in a garlicky vinegar brine, delighting the eye with their orange color and crisp texture. With its slightly sweet taste, it's a colorful accompaniment to winter tables and legume dishes.
Peel the carrots and cut into sticks. Pack them tightly into a sterilized jar along with the garlic cloves.
Boil the water, vinegar, and salt, stirring until the salt dissolves, then let it cool until lukewarm. Caution: don't pour the brine in hot, or the carrots will soften.
Pour the cooled brine over the carrots until fully covered. Important: place a weight on top to keep the slices submerged under the brine, then seal the jar tightly.
Leave to ferment in a cool, dark place for two weeks. It's ready once the carrots turn sour and soften; refrigerate after opening.
Important: For the carrots to stay crisp, choose fresh, firm ones, cut them into thick slices, and pour the brine in warm. All the slices must stay submerged under the brine, and the jars must be sterilized. Ferments for two weeks in a cool, dark place. Refrigerate once opened.
Cutting the carrots into sticks gives a neat presentation and lets the brine penetrate better. A pinch of mustard seed or a few peppercorns add a fresh aroma.
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