I have never been a pickle person. As much as I love vegetables and appreciate the concept of pickling, a hint of vinegar is always plenty for me!
One day, however, it occurred to me that if I could substitute lemon juice for vinegar in other recipes… why couldn’t I just do so for pickles? The resulting recipe is my first foray into vinegar-free pickles. It is, simply put, delicious beyond measure.
Spicy Pickled Lemon Carrots
I make these as refrigerator pickles, so jar sterilization and processing isn’t necessary. If you prefer to prepare these for the shelf, however, use sterilized jars and canning lids and process in a boiling water bath for fifteen minutes after sealing the lid.
Ingredients
In each 500 ml jar:
* 3-4 large carrots or 7-10 small carrots, peeled and cut into sticks or rounds
* 2-3 garlic cloves
* 1 large or two small fresh red jalapenos
* 4-5 whole peppercorns
* A brine consisting of 1 cup fresh lemon juice, 1/3 cup sugar, 1/3 cup water, and
* 2 teaspoons salt
Directions
Combine the brine ingredients and bring to a boil, stirring frequently. Place the carrots, garlic, jalapenos, and peppercorns in the jar, then carefully pour the hot brine over the top, leaving half an inch of headspace. Screw lid on firmly, then store in the refrigerator for at least two weeks before enjoying.
One day, however, it occurred to me that if I could substitute lemon juice for vinegar in other recipes… why couldn’t I just do so for pickles? The resulting recipe is my first foray into vinegar-free pickles. It is, simply put, delicious beyond measure.
Spicy Pickled Lemon Carrots
I make these as refrigerator pickles, so jar sterilization and processing isn’t necessary. If you prefer to prepare these for the shelf, however, use sterilized jars and canning lids and process in a boiling water bath for fifteen minutes after sealing the lid.
Ingredients
In each 500 ml jar:
* 3-4 large carrots or 7-10 small carrots, peeled and cut into sticks or rounds
* 2-3 garlic cloves
* 1 large or two small fresh red jalapenos
* 4-5 whole peppercorns
* A brine consisting of 1 cup fresh lemon juice, 1/3 cup sugar, 1/3 cup water, and
* 2 teaspoons salt
Directions
Combine the brine ingredients and bring to a boil, stirring frequently. Place the carrots, garlic, jalapenos, and peppercorns in the jar, then carefully pour the hot brine over the top, leaving half an inch of headspace. Screw lid on firmly, then store in the refrigerator for at least two weeks before enjoying.
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