Quick Pickled Carrots

Quick pickles are a great way to use up odds and ends in your fridge. Once a week, I take stock of vegetables that are on their way out, from softening carrots, radishes, or rogue pieces of cauliflower. To prevent food waste, I like to make them into a quick pickle, using my simple, foolproof brine of equal parts light vinegar (white, apple cider, or white wine vinegar work best) and water, with a touch of sugar and salt. The real magic comes from the addictive blend of savory coriander, black pepper, and spicy chili flakes, aromatic bay leaves and cinnamon, the perfect way to pickle… in a pinch!

• Time: 130 min
• Servings: 1

Source: Oaktown Spice Shop

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