Harvest season in Canada inevitably puts a spike in my consumption of root vegetables. The sharp arrival of the crisp autumn weather fills the darkening days with parsnip, potato, carrot and turnip. As a relocated Newfoundlander, I crave and unnatural amount of starch but even I will admit to being bored by basic boiled roots.
Preserving root vegetables is a great way to enrich them with a variety of delicious and seasonal flavors. The earthiness of curry goes well with any pickled root vegetable and it somehow seemed fitting for autumn. I added some dried chili pepper for some heat
My recipe was simple: A touch of salt and sugar, dried chillies, curry powder, vinegar and peeled carrots. I decided to go with apple cider vinegar to add a fruity touch and keep in line with the tastes of the season. After 3 days, they were sweet and pleasantly tart. The carrots still had a desirable crunch and the curry flavour blended well with the sweet/sour combo.
Makes 8 small mason jars
3 pounds of carrots, peeled and cut to fit in the jars
2 cups filtered water
2 cups apple cider vinegar
1 cup white sugar
2 tablespoons coarse salt
1 tablespoon curry powder
4 dried chili peppers
1. Bring the water and apple cider vinegar to a boil. Add sugar, salt and stir until dissolved. Add the curry powder and remove from heat.
2. Pack the cut carrot sticks in to the sterilized jars along with half of a dried chili
3. Fill the jars to the rim with the brine mixture and then cap them.
4. Put in the fridge. They can be enjoyed for several months.