Wash hands. Wash all fresh, unpackaged produce under running water. Drain well.
1. Trim carrots. Julienne on mandoline. Place carrots in a nonreactive storage container.
2. Combine water, vinegar, sugar, salt and white pepper in a stainless-steel mixing bowl. Whisk until sugar and salt have dissolved. Pour the pickling brine over the top of the carrots.
3. Cover the storage container. Allow to set at room temperature for at least 3-4 hours. Drain before use.
Note: Pickling brine may be used on most all cut vegetables such as celery, cucumbers, radishes, cauliflower and onions.
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