New Mum’s Food Adventures

I followed everyone else’s recipe for making pickle brine. I chose what people were calling quick pickle or quickle. I chose to add the fresh dill leafy tops. Added 3. I left the long stem out. I just threw in mustard seeds and corriander seeds. Did not measure the herbs and spices at all. I tried it a few hours afterwards and I am in love!

I had to make sure that the vinegar is gluten free and luckily most are but you can never be too sure. This is fantastic! I have a bad habit of hoarding carrots. They’re often a dollar a bag or under $2 and I cook with them often including making carrot fritters and like a carrot hash brown type of thing. Sometimes I get sick of trying to do interesting things with carrots. I used to own a juicer and I loved orange and carrot juice or carrot and green apple juice. Used to really love ginger, carrot and apple. But that juicer died and I never replaced it. I hated the clean up and never bought another juicer.

Pickling carrots gives me something I can make where I don’t have to worry about the shelf life. It will be eaten in time. More importantly it will be eaten. I just keep going past them going “do I have any carrots? Better buy a bag just in case.” And that’s how I end up with too many.