Seattle - August 25, 2009

The Pickle-Down Effect

Boat Street Cafe & Kitchen's Pickled Baby Carrots Recipe

While everyone else is tightening their belts, you’ve good reason to loosen yours: summer’s delicious bounty, classes at Canning Across America (through Sunday), and this no-sweat recipe from Boat Street Cafe pickling pro Renee Erickson.

Pickled Baby Carrots
Makes one large jar

Ingredients
4 bunches (about 25) baby carrots
4 c. vinegar
1 c. sugar
½ tsp. salt
3 tbsp. whole Sri Lankan curry
6 cloves garlic
3 fresh bay leaves

1. Peel and trim carrots leaving ¾ inch of the stems.

2. Combine all ingredients in a pot and bring to a boil.

3. Boil for 5 minutes then remove from heat. Carrots should remain crispy.

4. Refrigerate to cool.

5. Flavor is best after several days.

See how easy preserving your reputation is.

Try Erickson’s other trademark pickled treats or pick up a jar at Boat Street Cafe & Kitchen, 3131 Western Avenue, suite 301 (206-632-4602 or boatstreetcafe.com). For more information about Canning Across America, go to canningacrossamerica.com.

Photo credit: Kat Kinsman

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