Quick to make and delicious, these crunchy raspberry-soaked carrot pickles are pretty additions in salads and on hors d’oeuvre plates. They will keep in the fridge for a couple of weeks, but are best if eaten within one week.
Yields 1 pint
Prep time: 20 minutes
Cooling time: about 1 hour
1 quart water
2 cups sliced carrots (⅛-inch-thick rounds)
¾ cup raspberry vinegar (here)
1½ teaspoons sugar
¾ teaspoons salt
¼ cup water
3 or 4 slices of lemon peel
Bring a quart of water to a boil. Parboil the carrots for 15 seconds, drain, and place in a heatproof bowl. In a small saucepan, bring the vinegar, sugar, salt, water, and lemon peel to a simmer. When the sugar and salt have dissolved, pour the liquid over the carrots. Cool to room temperature.
Serve right away or store in a covered jar and refrigerate for up to 2 weeks.
These will perk up savory sandwiches and grain salads as well as platters of cheese and crackers.