thingsiatethatilove:

Inspired by RC’s urban homesteading, I made some pickled spicy carrots.  Starting with this recipe as a template, I got two big bunches of young carrots, scrubbed them hard, did not peel, and cut them small enough to fit my containers.  Then I cut four medium-spicy peppers in half.  I made a brine out of:

3 1/2 cups of water

1 1/2 cups apple cider vinegar

1 1/2 cups white vinegar

some “pickling spice” (a few teaspoons) (I could not resist the opportunity to own this)

4 lightly crushed garlic cloves

1/2 cup kosher salt

3 tablespoons sugar (and then a little more after I tasted it)

I boiled the carrots for a minute then rinsed them in cold water and drained them.  I boiled all the other ingredients, then added the peppers and simmered for two minutes.  I took the brine off the heat and added the carrots, then waited until they came to room temperature (which is still pretty fucking hot, unfortunately).   Then I put it containers, took a photo, and put them in the fridge.  Tomorrow I will eat them all!

I need to make this.

(Source: emilygould)