Brooklyn Cooking School, With Recipes

Pickled Baby Carrots
These "short-term" pickles have a fresh tang and slight heat. They should be eaten within two weeks of pickling so the carrots retain their crunch.

• 1 teaspoon coriander seeds
• 1 teaspoon celery seeds
• 1 teaspoon caraway seeds
• 1 teaspoon black peppercorns
• 1/2 teaspoon crushed red pepper
• 1 star anise or 1/4 teaspoon whole cloves
• 1 cup apple cider vinegar
• 1 cup water
• 1/4 cup sugar
• 2 tablespoons kosher salt
• 1 bunch baby carrots, washed and stems removed

For spice bag, place coriander seeds, celery seeds, caraway seeds, peppercorns, crushed red pepper, and star anise in center of double-thick 6-inch square of 100 percent cotton cheesecloth. Tie closed with clean kitchen twine.

In small saucepan combine vinegar, water, sugar and salt. Add spice bag to saucepan with vinegar. Bring to boil, stirring to dissolve sugar and salt; remove from heat. Let stand 5 minutes. Remove and discard spice bag.

Place carrots in large bowl; pour hot pickling liquid over. Let cool. Place carrots with liquid in 1-quart jar or storage container; seal. Refrigerate at least 4 hours before serving. Makes about 1 quart.