Quick Pickled Carrots and Radishes

Pickles are essential for every meal, and a great way to use up some of the late summer harvest. Turmeric in this adds a nice flavours as well as a yellow stain that will never leave any tupperware you cast the brine into.

Difficulty

Intermediate

Yield

Serves 4

Ingredients

1 carrot, in batons4 radishes, quartered1 clove of garlic, crushed1 cup vinegar1/2 cup water1/4 cup sugar1/8 cup salt1 teaspoon coriander seeds1 teaspoon cumin seeds1 teaspoon fenugreek seeds2 bay leaves1 piece fresh turmeric, 1"

Equipment

Measuring spoonsMeasuring cupsMixing bowls, various sizesSpatulaHigh speed blenderCutting boardChef's knifeTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel and then cut the carrot into pieces about 8 centimeters long. Cut this into sticks about 2 – 3 centimeters wide.

Quarter the radishes and place with the carrots in a bowl.

In a small pot, dry toast the spices. Add vinegar, water, sugar, salt and fresh turmeric. Bring to a boil over high heat, then remove from heat and let cool for 10 minutes.

Pour slightly cooled liquid over cut vegetables and let sit until ready to serve.