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DIY: Carrot and Radish Vinegar Pickles

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Carrot and Radish Vinegar Pickles

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I love pickles of all types! This carrot/radish combo was inspired by a recent trip to the farmer’s market, where gorgeous purple carrots and easter egg radishes were on display. I keep the veggies raw so they are still super crunchy after curing and they are wonderful with a chunk of cheese or finely chopped and folded into chicken salad.

 

Further Food Commentary:

The addition of raw vinegar to this recipe ensures a dose of living beneficial bacteria to support your digestive system. Incorporating raw vinegar can help keep blood insulin levels in check and fight off "bad bugs". Using maple syrup as the sweetener gives you a boost of zinc, manganese and potassium along with the nice flavor.


By Hillary Bergh

DIY: Carrot and Radish Vinegar Pickles

Stars ( Reviews)

  • Prep Time:20 mins
  • Cook Time:10 mins
  • Servings: makes 1 pint jar

Ingredients

1 bunch carrots (cut to your liking)

1 bunch radishes (cut to your liking)

½  cup plus 2-3 tablespoon unfiltered apple cider vinegar

½ cup filtered water

2 tablespoons grade B dark maple syrup

1 tablespoon sea or kosher salt

½ teaspoon garlic (dried, minced)

½ teaspoon mustard seed

½ teaspoon celery seed

½ teaspoon caraway seed

Instructions

  1. Arrange carrots and radishes tightly in jar, making sure veggies are about 1/2″ below the rim.
  2. Combine ½ cup of the vinegar, water, salt and maple syprup in a saucepan and bring to just boiling.
  3. Meanwhile, add spices to mason jar.
  4. Carefully, pour hot liquid into jar to 1″ below the rim.
  5. Add 2-3 tablespoons cold vinegar, making sure all veggies are submerged.
  6. Put on lids until it’s just tight. Do not over tighten!
  7. Let jars cool to room temperature. Lids may or may not “pop” down.
  8. Transfer to fridge and let cure at least overnight and up to 6 months.
Arrange carrots and radishes tightly in jar, making sure veggies are about 1/2″ below the rim. Combine ½ cup of the vinegar, water, salt and maple syprup in a saucepan and bring to just boiling. Meanwhile, add spices to mason jar. Carefully, pour hot liquid into jar to 1″ below the rim. Add 2-3 tablespoons cold vinegar, making sure all veggies are submerged. Put on lids until it’s just tight. Do not over tighten! Let jars cool to room temperature. Lids may or may not “pop” down. Transfer to fridge and let cure at least overnight and up to 6 months.

Nutrition Information

Per Jar:  Calories: 280;Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 7016mg; Potassium: 1386mg; Carbohydrate: 65g; Fiber: 12g; Sugar: 41g; Protein: 5g

Nutrition Bonus: Vit A: 881%; Vit C: 46%; Calcium: 20% Iron:14%

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