Spiced Pickled Carrots, Crooked Creek Gang Style

Phase 1: Ferment the carrots. See note - this phase may be optional

Peel and cut 2 lb carrots, preferably organic. Cut into small sticks, suitable for munching.
Stuff into a 1 qt widemouth jar, and pour over a brine made with about 

4 cups of filtered water

2 tsp of grated lemon peel

2 inch piece of ginger root, cut into chunks

1 Tablespoon plus 2 Teaspoons of pickling salt. You can use other noniodized salt, such as sea salt, but the brine may be cloudy and the saltiness of the final product may vary. 

Ferment for about 4-5 days. I use an airlock top and glass weight specifically meant

for a widemouth jar. Other fermenting methods are available, such as in a crock, but this method is good for avoiding any possibility of mold. After 4-5 days, carrots will taste tangy and salty.

Phase 2: Pickle the carrots

Pour out the carrots into a colander and rinse well to get rid of most of the salt. Prepare pickling liquid.
Put into nonreactive pot or large microwavable container: 

2 cups white vinegar

1 cup water

1 1/2 cups granulated sugar

2 - 3 cinnamon sticks

8-10 whole cloves

4-5 whole allspice

1 teaspoon whole mustard seed

2-3 small bay leaves. 

OR, instead of whole spices, 2 tablespoons mixed pickling spice

 This is pretty strong vinegar taste; if you prefer milder, try 1 1/2 cups each vinegar and water, or try apple cider vinegar instead. These will not be canned, so the acid level is up to you. Bring the pickling liquid to a slight simmer, and stir until the sugar is dissolved. Let the pickling liquid cool until you can comfortably feel the side of the pot or microwave bowl or whatever. It can go to room temp, but you don't want it too hot so you "cook" the crispy out of the carrots. And speaking of hot, if you like spicy hot, put in more chunks of ginger or some hot pepper.  Put the carrots back into the rinsed jar, and pour over cooled pickling liquid. Put a regular widemouth lid on for storage, and keep in refrigerator.  Keeps well for several months. 

This recipe is from my friend Becky Lyons, a creative cook.