QUICK-PICKLED CARROTS

May 28, 2010

One week left in the school year; please forgive my inability to say much of anything of substance.

But—blessed, blessed Memorial Day weekend lies ahead!  Three day weekends, I love you so.  I plan to putter around my kitchen, sleep, attend a graduation party (homemade Chinese food, anyone?), go to the theatre, and host dinner + movie night with pasta, two of my best friends, and “An Education.”

On Monday, the festivities continue, as we will be performing our patriotic duty by grilling meat outdoors, drinking beer, and enjoying the company of loved ones.  I will certainly be making these carrot sticks, to which I have recently become addicted.  They are fast and easy to make, and really bring out the flavor of the beautiful Farmers Market carrots we’ve been getting lately—like the purple beauties you see above.

If you need some ideas for Memorial Day eats, I’ve listed a couple of favorites below.  Wishing ya’ll a very restful long weekend!

Potato Salad

Orzo Pasta Salad

Lamb Burgers

Blackberry Upside-Down Cake

Ice Cream Pie


QUICK-PICKLED CARROT STICKS

When you buy beautiful carrots with greens still attached, be sure to cut off the tops as soon as the carrots arrive home.  Otherwise, they will sap moisture & nutrients from the carrots themselves.

This isn’t so much a recipe as an idea—once you have the concept, you can swap out the spices and flavorings based on whatever you have on hand or on the brain.

ingredients:

1 bunch carrots
1 cup water
½ cup vinegar
¼ cup sugar
1 tsp. salt
1 garlic clove
pinch of cumin and/or coriander seeds

Combine the water, vinegar, & sugar in a saucepan.  Bring the mixture up to a boil, stirring to ensure the sugar dissolves.  Toss in the seasonings and let the mixture “steep” for 10-15 minutes.

In the meantime, trim and peel the carrots, cutting them into manageable sticks.  Lay them at the bottom of a shallow dish and pour the vinegar mixture on top.  Let the carrots sit in the vinegar mixture for at least a half-hour before enjoying.  At this point, you can include fresh herbs: dill or cilantro are both good choices.

Carrots will keep in a covered container in the fridge for several weeks.  Personally, I like to remove the carrots from the vinegar after the initial “soak” because I prefer my carrots still have some snap.  If you feel differently, you can leave the carrots in their bath indefinitely.

5 Comments »

  1. hey girl! new site looks gorgeous…i’m so excited for you! also, looking at all these amazing foods & recipes while i’m staying in a hotel in a small town (st cloud, mn, to be exact) is brutal torture—i’m STARVING now! ; )

    sending much love your way–
    a.

    Comment by ari — May 28, 2010 @ 10:57 pm

  2. Have a wonderful weekend!! I will be working so eat some grilled meat for me.

    Comment by katie — May 30, 2010 @ 8:50 pm

  3. a–thanks, lady! I wish you were here as well–I would feed you up!

    katie–I definitely managed to do that. it was a sacrifice, but I pulled through. sorry you had to work!

    Comment by Blue Jean Gourmet — June 3, 2010 @ 3:33 am

  4. This week I’ve been thinking about making the blueberry cake recipe that you shared last summer. It was one of my favorites for pitch-ins. … Hope your school year ended well!

    Comment by Melissa Gallant — June 5, 2010 @ 2:34 am

  5. Tried this recipe a couple days ago and now I’m addicted too! soooooooooo yummy and simple. I’m thinking of trying it with radishes too
    thank you for the great recipe!!
    :)

    Comment by Amy — June 21, 2010 @ 4:23 pm

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