These fragrant quick-pickled carrots are a playful twist on the classic “quickle,” infused with the delicate floral notes of lavender and the gentle licorice flavor of fennel. The hot brine softens the carrots slightly while allowing them to stay crisp and bright. The balance of herbs and spices makes this a refreshing condiment that pairs beautifully with cheese boards, roasted meats, or simply as a crunchy snack. The flavor deepens as they chill, making them even better after a day or two.
INGREDIENTS:
2 cups vinegar, rice, or white wine
1 1/2 cups water
1/3 cup sugar
1 tablespoon kosher salt, crushed
1 teaspoon culinary lavender
1/2 teaspoon fennel seeds
2 sprigs fresh thyme
1 bay leaf
1 teaspoon black peppercorns
1 bunch Chantenay carrots, peeled and sliced into 1/8 inch thick coins
METHOD:
In a medium saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt fully dissolve.
Stir in fennel seeds, thyme sprigs, bay leaf, and peppercorns. Boil for 1 minute to release their flavors.
Add the lavender and carrot slices to the pot. Boil for 30 seconds, then remove from heat.
Let the mixture cool to room temperature. Transfer carrots and brine to a clean glass jar or container. Cover and refrigerate until chilled, at least 2 hours.
If keeping more than 2 days, remove the carrots, strain the brine, and discard the herbs and spices before returning the carrots to the liquid. This prevents the lavender from becoming overpowering.
Drain before serving. Carrots will keep for about 2 weeks refrigerated.
CHEF’S NOTE:
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For a sharper pickle, reduce the water to 1/2 cup.
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For a sweeter pickle, increase the sugar to 1 cup.
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Try adding blanched pearl onions or sliced scallions for variety.
YIELD: Serves 4
