Carrot In

Carrots are good for you and help you see. Eat too many of them, and risk turning orange (we’ve seen it happen.) If you’ve got a bag of carrots that are a bit flexible or are dried out a bit and look white and chalky—don’t fret. These carrots are still edible. Here’s what you can do with them, courtesy of MyRecipes…

​Pickled Carrots

Ingredients:
½ pound baby carrots or peeled carrots cut into small sticks or rounds
6 ounces vinegar (apple cider or white wine or rice wine vinegar are all great choices)
4 ounces honey (can sub sugar, brown sugar or maple syrup for interesting flavor)
1 tablespoon mustard seed (I use half brown and half yellow but you can also use other spices like cardamom, coriander, peppercorns, and the like)
Pinch red pepper flakes (optional)

Instructions:
Mix honey or sugar into vinegar a little bit at a time to your desired level of sweet/sour, tasting as you go. Heat in a nonreactive pan over medium high heat with mustard seed until at a simmer and add carrots. Simmer carrots in vinegar, honey and mustard seed till cooked but still crisp (1-3 minutes). Store overnight in fridge in liquid. Before serving, remove from brine and toss with chopped fresh herbs of your choosing.

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