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Ravenous Pig’s Pickled Carrots

Written By Pam Brandon and Anne-Marie Denicole On October 5, 2011

pickled_carrotsSummer’s garden gives way to fall, when sweet carrots are an easy Florida back yard crop. If you prefer to buy your veggies already cleaned (the divas do too), head to a farm market or buy organic, especially for these zingy pickled carrots. 

One of the hottest dining spots in Central Florida, the Ravenous Pig restaurant serves these sweet-salty bites with all sorts of savory dishes.  But we love them straight out of the jar. Super easy to make – no complicated canning, and you’ll never go back to ordinary pickles again.





Ravenous Pig’s Pickled Carrots
2 cups cider vinegar
1 cup water
1 cup sugar
1/4 cup coarse salt
1 tablespoon coriander seed
1 tablespoon fennel seed
1 tablespoon black peppercorns
2 teaspoons chili flakes
3 to 4 cups thinly sliced carrots (1/4-inch-thick slices)

Combine vinegar, water, sugar, salt, coriander seed, fennel seed, peppercorns, and chili flakes in a medium saucepan over medium heat.  Bring to a boil and stir until salt and sugar are completely dissolved.

Allow to cool to room temperature then pour over sliced carrots.

Soak carrots in liquid, either in the pan or in a jar, for at least 12 hours before serving.


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