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Pickle & Preserve

Maple-Bourbon Carrot Pickles

by:
March 29, 2012
0
0 Ratings
  • Makes 1 cup
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
  • 1 cup thin sliced carrots (3/8" thick), rounds or 3" planks, from about 4 not-too-big carrots
  • 3/4 cup apple cider vinegar
  • 1/2 cup maple syrup
  • 1/4 cup water
  • 2 tablespoons bourbon
  • 1 whole star anise
Directions
  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.
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6 Reviews

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mrslarkin March 30, 2012
Thanks otc. that sounds like a yummy dish!
drbabs March 30, 2012
I love that the bottle of bourbon "happened" to be nearby!
mrslarkin March 30, 2012
hee. i love it almost as much as tequila. :)
LeBec F. March 30, 2012
what a nice job! i bet you'd like fresh ginger matchsticks in there too!
mrslarkin March 30, 2012
thanks, LBF. yum - ginger sounds great!
offtrailcuisine March 30, 2012
Wow, these sound delicious! They'd go great with something like this http://whiteonricecouple.com/recipes/vietnamese-braised-pork-boiled-eggs-caramel-thit-heo-kho-trung/, maybe on a leftover sandwich on something warm and crusty...