Crunchy, Colorful Carrots

(Page 6 of 6)

April/May 2006
 
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1/3 cup sugar
1/2 cup rice vinegar
1/2 cup water
1/4 teaspoon salt
3 cups carrots, peeled and cut into bite-sized pieces
One 2-inch piece of fresh ginger, sliced into 1/4-inch-thick pieces

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In a medium saucepan, bring the sugar, vinegar, water and salt to a slow boil. Add the carrots and ginger, cover and simmer until crisp-tender, about 4 minutes. Transfer to a container with a lid and chill at least 2 hours. The pickled carrots will keep for up to a week.

GET GREAT CARROTS

*Bountiful Gardens
Willits, Calif.
(707) 459-6410
www.bountifulgardens.org

*Johnny’s Selected Seeds
Winslow, Maine
(877) 564-6697
www.johnnyseeds.com

Seeds of Change
Henderson, Nev.
(888) 762-7333
www.seedsofchange.com

Territorial Seed Co.
Cottage Grove, Ore.
(800) 626-0866
www.territorial-seed.com

Wood Prairie Farm
Bridgewater, Maine
(800) 829-9765
www.woodprairie.com

*These companies offer mixed, or rainbow, packets of carrot seeds, which make it easy to grow a variety of colors from just one purchase.

Contributing editor Barbara Pleasant is experimenting with yellow carrots in her North Carolina garden. You can track their progress at www.barbarapleasant.com.

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