Recipe by Shakira Simley of Bi-Rite Market

How Many?

Makes 4 eight-ounce jars

What Do We Need?

2 pounds young rainbow carrots, scrubbed and trimmed
2 pounds sugar snap peas, stemmed and strung
6 large garlic cloves, thinly sliced
4 sprigs of cilantro
1 teaspoon of black peppercorns
2 cups apple cider vinegar
2 cups water
3 teaspoons pickling salt
1/2 cup organic cane sugar

How Do We Make It?

  1. Blanch carrots until just tender, about 2 minutes. Place in a cold ice water bath to chill.

  2. Divide garlic, peppercorns and cilantro among jars.

  3. Pack the carrots and snap peas vertically in jars, tips down. 

  4. In a non-reactive pot, bring to a slight boil the vinegar, sugar, water and salt, stirring to dissolve the sugar and salt. 

  5. Pour the hot liquid over the carrots and peas, leaving a 1/2 inch headspace. Let pickles cool before placing in the fridge. 

  6. Let the pickles sit for 2 to 3 days in your fridge to achieve the best flavor. 

  7. Eat within 6 months to 1 year.

Shak's Recipe Tip: These pickles are perfect for taco night! Have leftover brine? Feel free to pop leftover veggies in your jar or use as a brine for pork or chicken.