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