Maple-Bourbon Carrot Pickles

By • March 29, 2012 • 6 Comments



Author Notes: Goes great with Pork Belly Buns, which I make about once a year, or any kind of good porky sweet thing. As I was getting the brine ready, the bottle of bourbon happened to be nearby, so I felt compelled to throw in a couple spoonfuls. The pickles cut the sweetness of hoisin sauce or barbecue sauce perfectly. mrslarkin

Makes 1 cup

  • 1 cup thin sliced carrots (3/8" thick), rounds or 3" planks, from about 4 not-too-big carrots
  • 3/4 cups apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 2 tablespoons bourbon
  • 1 whole star anise
  1. Stir all the liquid ingredients until well blended.
  2. Place carrots and star anise in a mason jar large enough to hold all the brine.
  3. Pour brine into jar. Screw on lid. Chill at least several hours or overnight.
Jump to Comments (6)

Comments (6) Questions (0)

Default-small
Default-small
Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks otc. that sounds like a yummy dish!

Image

over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

I love that the bottle of bourbon "happened" to be nearby!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

hee. i love it almost as much as tequila. :)

Photo_squirrel

over 2 years ago LE BEC FIN

what a nice job! i bet you'd like fresh ginger matchsticks in there too!

Mrs._larkin_370

over 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

thanks, LBF. yum - ginger sounds great!

Default-small

over 2 years ago offtrailcuisine

Wow, these sound delicious! They'd go great with something like this http://whiteonricecouple..., maybe on a leftover sandwich on something warm and crusty...