Quick Pickle Carrots

1. 1

   Combine all ingredients but carrots in a stainless steel pot and bring to a boil.

2. 2

   Reduce heat to a brisk simmer and add carrots.

3. 3

   Cook 3-4 minutes until begin to tenderize, but still firm.

4. 4

   Remove carrots from the liquid and spread out to cool on a platter or baking sheet.

5. 5

   Allow brine to cool to room temperature.

6. 6

   Put carrots in a glass container, pour cooled brine over and remove chile peppers.

7. 7

   Marinate several hours refrigerated.

8. 8

   May be prepared ahead as carrots last for quite a few days (up to a week) in the fridge.

9. 9

   This recipe has continued to evolve as I try various ratios and methods in pickling, but this latest version, based on David Tanis' quick pickle carrot, has been the most successful.

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