My schedule has been loaded with multiple tasks. I'm packing to move, just started a new track of students and I was recently switched from working mornings to a mid day shift. I am feeling the crunch. Along with my tasks as an instructor I have been contributing monthly recipes to the school newsletter, planning open kitchen labs and I'm getting ready for a live TV segment for an Earth Day segment airing Thursday morning. With my full schedule I still find time to make something special, like quick pickles. It keeps me grounded and connected to my food.
|Spring Carrots & Garlic|
Thai Inspired Carrot Pickles
1 pound large carrots, peeled and julienned
1 teaspoon sea salt
1 cup unseasoned rice vinegar
1 cup water
2 tablespoons coconut palm sugar (you can substitute agave or organic sugar)
1 Thai red chili, sliced thinly
1 clove garlic, sliced thinly
1 teaspoon anise seeds, crushed
½ teaspoon coriander seeds, crushed
Directions: 1. In a small sauce pot combine the vinegar, salt, sugar and water. Heat brine over medium low heat until the sugar dissolves.
2. Remove brine from heat. Stir in the chili and garlic slices, anise and coriander seeds. Allow brine to cool slightly.
3. Gently pour warm brine over the carrots and allow to steep for at least one hour.
4. Transfer pickled carrots to a jar with the brine and all the spices.
5. For best pickled flavor, store vegetables in an airtight mason jar for about 5 days in the refrigerator.