Beat the heat with a delightfully crunchy and piquant quick carrot pickle. Use the freshest pickling spice you can find, not the bottle of it that’s been sitting on your spice shelf for a couple years. You’ll be happy you did; the clove and allspice really wake up your taste buds! I served these at a summer get-together last year and they were a big hit!
QUICK PICKLED CARROTS
Ingredients
2 lb. baby carrots
3 c. white or champagne vinegar
½ c. water
1 c. white sugar
2 cloves garlic, peeled and lightly crushed with the flat side of a knife
1 tsp. sea or kosher salt
2 tbs. pickling spice
Method
1. Combine the vinegar, water, sugar, garlic, salt, and spices in a medium soup pot. Bring to a boil.
2. Reduce heat to medium and add the carrots. Simmer for 4 minutes.
3. Remove from heat, let cool and transfer to a bowl.
Almost every cuisine in the world has something delicious for the vegetarian. Over the last fifteen years, Chef Robert Church has presented the finest international vegetarian food to the Denver, Colorado area. Authentic tastes, unusual ingredients, clever kitchen tools, and an honest love for food and people are all hallmarks of his cooking classes.
A self-taught chef, Robert specializes in spectacular multi-course dinners designed to immerse his students in the smells, flavors, and cooking techniques specific to different regions and countries. Exhaustive research and menu planning maintain the true spirit of the food, while Robert keeps the execution of the dishes accessible to domestic kitchens. Presentation, complimentary flavors, variety, and sound nutritional values all combine to make each dinner a truly unique and palette-pleasing experience.
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