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Published 5 years ago with 0 Comments

Quick DIY: “Wasabi” Pickled Carrots

his is the perfect project for a preserving newbie — no canning required! — but cooks of all levels will love the delicious kick of flavor.

  • Why am I using “quotes?” Because while this is bursting with wasabi flavor, there is no actual wasabi in it. Real wasabi is hard to come by. And the stuff you and I have access to in the grocery store—the green-tinged powder, or that gunk in the tube—is just dreadful; it’s full of artificial color, preservatives, and mysterious chemicals, and the flavor shows it.

    Time: About 1 hour

     

    1 pound carrots, preferable a mix of colors, peeled

    4 teaspoons prepared horseradish

    1 tablespoon kosher salt

    4 teaspoons sugar

    1 teaspoon dried red pepper flakes

    1½ teaspoons very finely minced or grated fresh ginger (use a Microplane grater if you have one)

     

    Using a vegetable peeler, peel the carrots into ribbons, getting as much out of each carrot as you can; discard (or eat) the nubs. Combine the carrots with the horseradish, salt, sugar, red pepper flakes, and ginger and toss very well, using a fork (or two, if necessary) to really work the seasoning into the carrot ribbons. Cover with a drop lid and 1 pound of weight and let sit for 30 minutes, retaining any liquid that falls to the bottom of the bowl. After a quick toss, the pickle is ready to eat; covered and refrigerated, it keeps at least 6 weeks.

     

 

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