Name: Pickled Baby Carrots and Zucchini
Yield: Makes about 1 quart
Ingredients: 35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled; 16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise; 3/4 cup white-wine vinegar; 1 1/4 cups water; 1/3 cup sugar; five 1/4-inch-thick slices fresh gingerroot; 2 large garlic cloves, halved; 6 fresh tarragon sprigs; 1 teaspoon yellow mustard seeds; 1 teaspoon salt; 3/4 teaspoon dried hot red pepper flakes; *available at specialty produce markets and some supermarkets

Recipe information

Yield
Makes about 1 quart

Ingredients

35 to 40 baby carrots with tops* (about 1 pound), stems trimmed to about 3/4 inch and carrots peeled

16 to 20 baby zucchini* (about 1/2 pound), washed, trimmed, and halved lengthwise

3/4 cup white-wine vinegar

1 1/4 cups water

1/3 cup sugar

five 1/4-inch-thick slices fresh gingerroot

2 large garlic cloves, halved

6 fresh tarragon sprigs

1 teaspoon yellow mustard seeds

1 teaspoon salt

3/4 teaspoon dried hot red pepper flakes

*available at specialty produce markets and some supermarkets

Preparation

Step 1
In a sterilized 1-quart Mason-type jar (procedure follows) decoratively arrange carrots and zucchini standing up.
Step 2
In a saucepan bring remaining ingredients to a boil and simmer, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour hot pickling mixture over vegetables and arrange tarragon sprigs on top. Cool pickled vegetables completely. Wipe rim of jar with a dampened cloth and seal jar with lid. Chill pickled vegetables at least overnight to develop flavor. Pickled vegetables keep, covered and chilled, 1 month.
To Sterilize Jars And Glasses For Pickling:
Step 3
Wash jars in hot suds and rinse in scalding water. Put jars and lids in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. Turn off heat and let jars stand in hot water. Just before they are filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.)

TagsPickle Condiment Carrot Root Vegetable Vegetable Zucchini Squash Ginger Herbs & Spices Garlic Tarragon Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Pickle & Preserve Gourmet

Recipe information

Ingredients

Preparation

Step 1

Step 2

To Sterilize Jars And Glasses For Pickling:

Step 3

Recipe notes