Pickled Carrots: CSA Week 4

Farm-fresh recipes are part of the Stone Barns CSA program, courtesy of our partners at Blue Hill at Stone Barns.

Pickled baby carrots


1 1/4 cup honey
1 cup white wine
2 Tb coriander seeds
1 cup champagne wine vinegar
1/2 cup sherry wine vinegar
0.5 lb baby carrots


Peel and wash baby carrots, removing the green stems. Blanch carrots in boiling salted water until barely tender; immediately plunge into a bowl of iced water.

Toast coriander seeds in a small pot; add wine and reduce by ¾. In another pot, heat the honey over a medium high heat until it begins to bubble and turn brown; add vinegars and then add the coriander/wine mixture; simmer for 5 minutes.

Arrange carrots vertically in prepared, sterilized canning jars; pour honey liquid over the carrots; seal jars and process in boiling water for 10 minutes.