Comments on: pickled carrot sticks

By: Arturo Fuente Cigars

Arturo Fuente Cigars — Mon, 08 Mar 2010 00:51:55 +0000

I’ve made pickled carrot sticks before, but I don’t think I did it right because they were not even close to edible… I am going to attempt again with your recipe and hope that they will turn out! Yours look GREAT!
-Sylvia

By: Sarah

Sarah — Sun, 31 Jan 2010 23:33:18 +0000

Nevermind~Apparently it’s a chemical reaction with the vinegar and garlic pigments. Kinda cool though…..

http://www.answerbag.com/q_view/1487697

By: Sarah

Sarah — Sun, 31 Jan 2010 05:37:11 +0000

These pickles are wonderful~using them for an appetizer at a Locavore dinner we’re having tomorrow. But a quick question~when I added the lightly bashed garlic cloves to the vinegar/water/salt brine in the saucepan, they turned a very peculiar blue shade (no dill or anything in the brine yet to give it color) Is that normal? An interesting kitchen science experiment? Mutant garlic?

By: Cadence

Cadence — Mon, 18 Jan 2010 07:17:18 +0000

OH! I used red wine vinegar instead of cider or white. Forgot to mention that (doh!).

By: Cadence

Cadence — Mon, 18 Jan 2010 07:16:17 +0000

I just made these tonight, and I have to say this is the best pickling brine I’ve ever tasted, and from just a test-taste of one single, tiny carrot stick I can already tell that I’m going to need more carrots…
I did make one tiny adjustment though. I melted the sugar and let it get all caramelly in the pan before I added the water and vinegar and such…and then let the caramel dissolve. I also nixed the dill (because I, uhm, don’t have any at all in my house) and threw in an extra clove of garlic. Oh my GOD! Yum! Thank you for sharing this!

By: Tami

Tami — Tue, 01 Sep 2009 00:56:02 +0000

I love pickeled things as well we pickle green beans all of the time, with hot peppers for a kick, I also have started pickeling celery, what a great snack and I must say the perfect garnish for bloody marys. I do not put sugar in my pickeling liquid, just water, vinagar spices and of course hot peppers. I also process them so they will last in the pantry, however they never last long. The processing also cooks the veggies just right so they are still crunchy but not raw tasting.

By: Emily

Emily — Tue, 11 Aug 2009 02:25:12 +0000

I just made these tonight. They are sitting in my fridge and I am itching to pull them out and start munching on them, but I’m holding out until tomorrow so they’ll be really flavorful and fully delicious. I was wondering which type of vinegar you used when you made these, or if you’ve tasted it both ways for yourself.

By: Basht

Basht — Fri, 26 Jun 2009 01:24:24 +0000

i made these this week, after finding your blog and they are fantastic. i’ll be saving this one.

By: Clea

Clea — Mon, 15 Jun 2009 22:58:20 +0000

I finally am commenting on this post to say…this is probably the single recipe I make the most. I always switch things up– this time, I used white vinegar with a splash of apple cider, and the dried herbs/spice mixture included dill, ginger, and red pepper flakes. I love snacking on these during the week and am going to bring this batch to a potluck on Wednesday– thanks again for starting my pickled carrot addiction!

By: Eva

Eva — Sun, 14 Jun 2009 03:59:42 +0000

I’m in love with most pickled things (except the pickled brussel sprouts my mom currently has in our pantry) and we often have quick fridge pickles (I don’t know what else to call them) sitting in our fridge. These are not in our fridge, as they are sitting in my lap right now. They make a tasty tasty tasty midnight snack.