Pickled Carrots and Fennel with Dill and Coriander
Recipe information
Yield
makes 5 quarts
Ingredients
1/4 cup kosher salt
10 black peppercorns
10 coriander seeds
1 head of garlic, unpeeled, cut in half crosswise
3 quarts (about 2 pounds) small baby carrots, any stems trimmed to 1/2 inch
5 small fennel bulbs, trimmed, fronds reserved, sliced lengthwise inch thick
5 sprigs fresh dill
3 fresh New Mexico (Anaheim) chiles, sliced, seeds left intact
Preparation
Step 1
In a small saucepan over high heat, bring 2 cups water to a boil. Remove from the heat and add the salt, peppercorns, coriander, and garlic. Let cool and then add the mixture to 2 quarts cold water.
Step 2
Layer the carrots, fennel, dill, and chiles in a crock or a large glass jar. Pour the brine over the vegetables, covering them completely. Put a small plate on top so that it keeps everything submerged. Store in a cool (65° to 70°F is ideal), dark room for about a week, checking every day or so and skimming off any mold or foam that rises to the top. The pickles are done when they are pleasantly sour and tangy but still firm. Refrigerate for up to 3 weeks.
