A professional chef’s secret to adding flavor in a flash and lengthening the shelf life of ingredients.Â You can practically pickle anything – cabbage, peppers , shallots, cauliflower, husbands, children, etc…
Makes 2 batches
2 eaÂ Â Â Â Â Â Â whole carrots, peeled, cut and blanched (cooked in boiling water until just tender)
1/2 eaÂ Â Â Â red onion, sliced thin
1 cupÂ Â Â Â Â Â cider vinegar*
1/2 cupÂ Â granulated sugar
3/4 cupÂ Â water
Method:Â In a small saucepan, combine last three ingredients and bring just to a boil.Â Â In separate heat-proof bowls, pour pickling liquid over vegetables. Let cool to room temperature, then seal vegetables, completely submerged in liquid, in tupperware or a mason jar.Â Serve, or refrigerate for up to two weeks.
*A variety of vinegars can be used for pickling,Â my other favorites include champagne, rice and red wine vinegar.Â A combination of two vinegars can also be used, as long at the ratio remains the same.