DIY Quick Root Veggie Pickle

No canning skills are required to have healthy vegetables readily available for the next three weeks!  It just takes some common pantry spices to preserve carrots, beets, turnips and more with this simple recipe!

(from the February, 2012 issue of Whole Living Magazine)

(Savings tip: Most local food co-ops have organic bulk herbs and spices for very affordable prices.)

SPICED CARROTS

PER QUART JAR

• 1 1/4 c. apple cider vinegar (Affordable organic also available at food co-ops in the the liquid bulk section)
• 2 1/4 tsp. coarse salt
• 2 1/4 tsp. brown sugar (We were told you can use sucanat instead of brown sugar on a 1:1 ratio. This is evaporated cane juice made from freshly squeezed sugar cane juice found at most health food stores.  It has vitamins, minerals and trace elements still in it.)
• 2 cloves garlic
• 1 hot pepper, such as habanero
• 1 cinnamon stick
• 1 fresh bay leaf
• 1 Tbsp. cumin seed
• 1 Tbsp. coriander seed
• 1 Tbsp. fennel seed
• 1 Tbsp. black peppercorns
• 1 lb. carrots, peeled and sliced into thin rounds

STEP 1: Bring the vinegar, 3/4 c. water, salt and brown sugar (or sucanat) to a boil in a medium stainless steel saucepan.  Stir, dissolving the salt and sugar.

STEP 2: Heat a 1-quart jar: Fill it with hot water and let it sit a couple of minutes before pouring out.  (The heat will prevent shattering when you pour in the boiling brine.)  Add garlic, hot pepper, and spices.

STEP 3: Pack the jars tightly with carrots.  Pour in hot brine.  Cover and let cool overnight before eating. Store in the refrigerator for up to three weeks.

TASTY TIP: These zesty slices are a great snack straight from the jar, but they’re also amazing in fish tacos, layered on sandwiches, or tossed in salads.

FOR MORE RECIPES, read “Tart and Sweet” by Kelly Geary (expert pickler and originator of this recipe)