Are you trying to come up with that perfect dish to take to a Thanksgiving gathering?
I have a friend who is attending a vegan celebration. Her brain has been swirling as to what to share and take. Something spectacular, some dish that will wow her fellow diners. Something so very good, that the bowl will come back clean as a whistle after the meal.
Good news, I have an answer.
Dinner last night was comfort food arranged on each plate. The answer my friend, was hidden between glorious refried (crock pot) beans, amazing Spanish rice, creamy avocado slices.
I served pickled carrots! The burst of color was exactly what that plate of goodness needed. The burst of flavor was tangy, slightly sweet and the perfect touch to the tooth. Each bite made you want to spear another of those beauties.
Easy, so easy.
1 pound of carrots, cleaned, peeled & sliced (I like 1/8″ diagonal coins) NOTE: Please be extremely careful when using a Mandolin. I am typing today with a huge bandage and a thumb that is the focus of my attention today. sigh.
1 cup of Apple Cider Vinegar, 1/4 cup sugar, 2 Tablespoons real salt, 1 Tablespoon black peppercorns & 1 Tablespoon mustard seeds,(in place, you can use a couple Tablespoons of pickling spice) 1/2 cup water…………bring just to a boil, pour over carrots.
Chill. Say Grace & Share.
No really, it is that simple. Oh sure you can slice a big, fat, gorgeous chunk of garlic to add more flavor, or you can add a thinly sliced jalapeño pepper for a kick.
I like to keep them pure and simple.
They were so good in fact, instead of tossing the vinegar mixture, Mr. Right sliced another couple carrots and refilled the container. Yes, that good.
Thankful for gorgeous carrots saturated with color and flavor.
Please pass the carrots.