PICKLED CARROTS

“I was raised on platitudes, but my parents still expected me to eat my vegetables.”

Sometimes I buy certain foods when I’m in a “getting healthy” mood.  I oftentimes do this with carrots.  I like the idea of carrots.  I just don’t sustain a hankering for carrots for more than 24 hours.

Oftentimes I find my refrigerator harboring carrots that really need attention.  I found a solution to this problem when it dawned on me that I like spicy, pickled veggies and there are lots of veggies that can be spiced up.  Like carrots.  Thats why it’s important to save the juice from pickles, pickled jalapeños, and other such items you might purchase when you’re not thinking clearly.

To perform this transformation you simply cook the offending veggie until it’s a bit tender.  Then place it into a clean jar while it’s still hot and pour the saved brine into the jar.  Voila!

carrots

Pickled and pretty, which is more than I can say about some people I know.

Not only will these carrots catch my fancy a lot more often but they’ll also stay edible in the fridge for up to two months.

I just found a batch of recipes for other veggies to work with.  Of course, there were recipes for pickling juices, but why not use what you already have and save yourself a bunch of time that you can use for more exciting things, like …   I’m thinking!

Loveya – The Grandma

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Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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