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Author Notes: Very lightly adapted from Karen Solomon's Asian Pickles. Solomon calls for a pint canning jar. I had trouble fitting the carrots sticks in a pint and used a quart instead. If you do that, you will need extra liquid -- simply double the brine and the water. But don't double the five-spice powder unless you're also doubling the quantity of carrots.
This pickle can be canned, although the recipe below is for the refrigerated version. (For canning instructions, see the recipe in Asian Pickles.) —Nicholas Day
Makes 2 cups
- 12 to 14 ounces carrots
- 1 garlic clove, smashed
- 1 teaspoon five-spice powder
- 1/2 teaspoon kosher salt
- 1/4 cup fresh lemon juice
- 2 tablespoons distilled white vinegar
- 1/2 cup water
- Peel and trim the carrots, then cut them into sticks roughly 4 inches long and 1/2 inch thick.
- Place the garlic in a pint canning jar. Then, standing the sticks upright, pack them as tightly as possible into the jar. (See the note above if you find this difficult.)
- In a small saucepan, stir together the five-spice powder, salt, lemon juice, and vinegar (but not the water). Bring to a boil, stir again, and immediately pour the brine over the carrots. Then boil the water in the same pan and pour in as much as you need to fill the jar.
- Cap the jar and shake gently. Place it in the refrigerator and let it sit for three days to let the flavor develop, shaking occasionally. The carrots will remain good for about three months.
- This recipe is a Community Pick!