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
thin sliced carrots (3/8" thick), rounds or 3" planks, from about 4 not-too-big carrots
apple cider vinegar
whole star anise
In This Recipe
Stir all the liquid ingredients until well blended.
Place carrots and star anise in a mason jar large enough to hold all the brine.
Pour brine into jar. Screw on lid. Chill at least several hours or overnight.