Homemade “Pickles” Made With Assorted Heirloom Carrots

Always wanted to pickle your own vegetables? Now’s your chance, with a creative interpretation featuring heirloom carrots and exotic spices.

Yield: 1 16 oz. Mason Jar
About 2 servings.

Ingredients

• 1 cup white balsamic vinegar or white wine vinegar
• ¾ cup organic agave syrup
• 1½ Tablespoon sea salt
• ¼ teaspoon pink peppercorns
• 2 Tablespoons pomegranate molasses
• 4 each, toasted green cardamom pods, lightly crushed
• 1 small (1 oz.) piece of fresh ginger, pound lightly
• 4 sprigs of fresh cilantro
• 6 - 8 organic baby heirloom carrots, washed, peeled, trimmed to fit 16 oz. jar

Directions

1. In a medium saucepan, combine vinegar, agave syrup, salt, cardamom, peppercorns & molasses. Bring to a boil, stirring to dissolve sugar.
2. Arrange prepared carrots, sprigs of cilantro & the pounded ginger into each mason jar.
3. Pour hot brine into jar to completely cover carrots and seal jar. Refrigerate until cool, about 2 hours (or up to 1 week).

Nutrition Facts

Serving size: About 4 baby carrots, Servings: 2, Amount Per Serving: Calories 35, Fat Cal. 0, Total Fat 0g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 180mg, Total Carbohydrate 8g, Fiber 1g, Sugars 6g, Protein 0g, Vitamin A (80% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (0% DV).