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Title: Brine Pickled Carrots
Categories: Pickle Vegetable
Yield: 1 Servings
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Slice peeled carrots into moderately thin julienne (matchsticks). Blanch (boil, then drain carrots and plunge them into ice water to arrest cooking) for about 2 minutes, or until pliable.
Make a brine strong enough to float an egg in it. Add to brine 1 hot pepper, 1 garlic clove, 1 dill flower head; maybe a tsp. or so of pickling spices.
Brine should cover carrots by a depth of about 1 inch. Toast a slice of rye bread and cover pickling jar/crock. Let sit at room temperature for about a week; start tasting pickles to see if they're strong enough for your tastes.
A scum may form. This can be skimmed off with no harm to the pickles.
Another thing I do is save the juices from a jar of jalapenos or other types of pepper. I cut and blanch the carrots as above (sometimes blanching pearl onions and garlic cloves, maybe small chunks of celery as well) and put them to pickle in fridge for about 10 days or so. Pickles/relish will get stronger/hotter the longer they sit.