It looks like a slice of brie tucked into the jar with the carrots – I assure you it’s not. It’s fresh ginger, a spur-of-the-moment addition inspired by David Lebovitz‘s mention of using ginger sugar in his batch. (From Paris to Tofino, connecting the world one pickle at a time.)
I find myself now in the unusual position of trying to use up food before leaving Tofino to head home – among my targets were a bunch of carrots, forgotten in their crisper drawer in lieu of ice cream and fish & chips. And because all produce has pickle potential, I decided to do up a couple jars of them – one to take home and one to leave for whomever winds up at the house next.
Pickling carrots is easy – and makes great use of all the wee finger-sized ones that are coming out of the ground right about now. You peel and blanch them, then dump out the water and add vinegar, water, sugar and salt to the pan. Bring it to a boil to dissolve the lot, then pour the hot brine over the carrots, which have been tucked into a jar along with some pickling spice or garlic cloves or ginger or fennel seed, or whatever tickles your pickle.