Recipe by Shakira Simley of Bi-Rite Market
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?
Blanch carrots until just tender, about 2 minutes. Place in a cold ice water bath to chill.
Divide garlic, peppercorns and cilantro among jars.
Pack the carrots and snap peas vertically in jars, tips down.
In a non-reactive pot, bring to a slight boil the vinegar, sugar, water and salt, stirring to dissolve the sugar and salt.
Pour the hot liquid over the carrots and peas, leaving a 1/2 inch headspace. Let pickles cool before placing in the fridge.
Let the pickles sit for 2 to 3 days in your fridge to achieve the best flavor.
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.