Carrot spears with chervil

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If you’ve been over here recently then you know that i have been rather busy the last few weeks. Haven’t had a whole heck of a lot of time to pickle, jam or blog even. You may have noticed. but i am here to say that even when you have

26,000 friends over for the weekend. you can still find time to pickle! ok maybe not that weekend, but still you see what i’m sayin’ right?

here let me show you:

carrot spears with chervil adapted from the joy of pickling by linda ziedrich

4 lbs fresh carrots (no more than 4 to 5 inches long)
2 bunches chervil
8 garlic cloves (cut in half)
8 green chile peppers
2 teaspoons black peppercorns (lightly crushed)
2 tablespoons sea salt
4 cups white wine vinegar
4 cups water
1 cup sugar (i use raw)
4 quart jars (washed in hot soapy water)

yields 4 quarts, let me start by saying these are refrigerator pickles, otherwise known as quick pickles, which means there is no canning or water boiling involved. see: time saver!

since they go straight in the fridge i use jarden plastic lids but whatever lids you use, make sure they are non-reactive, meaning if they are metal they should be coated on the inside, like the regular mason flat lids.

my chervil exploded this year and i love it’s punchy anise flavor, fennel fronds either from bronze fennel or from the top of finnochio would be equally as good. and of course you can never do a pickle wrong with dill.

1. trim and wash carrots. if they are thin, slice them in half lengthwise. if they are rather thick carrots you my need to slice them in thirds lengthwise. each slice should be less than 1/4 of an inch.

i used a mixture of orange and purple carrots, so my pickle turned a lovely shade of pink. use any color carrots you choose.

2. bring a large pot of water to the boil. drop carrots in and blanch for 2 minutes. (carrots should still be firm, but should pack slightly less of a crunch). immerse carrots into ice cold water to cool.

3. divide and pack carrots tightly into four quart jars. add chervil equally to jars.

4. place remaining ingredients into a saucepan and bring to the boil.

5. take off heat and divide garlic and chile peppers equally into jars. pour liquid over carrots and cap jars.

6. let cool then place in fridge.

you should let them hang out for a couple of days before you indulge to let the flavors settle and mingle. these pickles will last in fridge up to 3 months.

they are so good that eating them right out of the jar is pretty much how they are consumed around our place. but i imagine chopping a few up and adding to a salad would add the perfect amount of punch and crunch. the same with a bowl of steamed rice.

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