You don’t have to limit yourself to the young multicolored carrots that I’m finding at the farmers’ market right now, but they are particularly beautiful, at least until the colors fade with time. Carrots and caraway make a good marriage.
Ingredients
- 1 to 2 cups very thinly sliced carrots (slice on the diagonal), preferably an assortment of young orange, yellow and purple carrots from the farmers’ market
- 2 teaspoons caraway seeds
- ½ cup (135 grams) seasoned rice wine vinegar
- 1 tablespoon (15 grams) sherry vinegar
- ¼ cup (50 grams) sugar
- 1 cup (230 grams) water
- 2 ¼ teaspoons (10 grams) kosher salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
150 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 28 grams sugars; 1 gram protein; 1587 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- Place the carrots and caraway seeds in a bowl or jar.
- In a large bowl, combine the rice wine vinegar, sherry vinegar and sugar. Bring the water to a boil, remove from the heat and add to the vinegar and sugar mixture. Stir until the sugar is dissolved. Add the salt and stir well. Pour over the carrots and caraway, cover and refrigerate for at least 2 days before eating and for up to 2 weeks. These taste best with a longer brine, as the caraway has more time to infuse the brine. Shake the jar from time to time or, if you use a bowl, place a saucer on top of the carrots to keep them submerged. Remove from the brine with a slotted spoon to serve.
- Advance preparation: These will be good for a couple of weeks. They’re best left in the brine for at least 5 days before serving.
Dining and Cooking