HOME/MADE: How To Quick-Pickle Jalapeño & Carrot with Dill Blossoms

If pickles are those things that sit in the back of your fridge until you eat a sandwich, it's time to open up your horizons.  Turns out, you can pickle almost anything.  Pickled coriander? Plum? Kale Stems? Take your pick.  It's truly the easiest way to seem semi-impressive to a guest without ever actually doing anything.  It takes about half a minute to accomplish these recipes.  The hardest part is choosing what to pickle.

I chose pickled jalapeños and carrot sticks simply because I had tons on hand and a whole bouquet of dill blossoms.  Play around with spices, herbs, even different vinegars to find your favorite flavor combination.  Then, be sure to eat them with anything but a sandwich - tacos are better.

DILL BLOSSOM PICKLED JALAPENO & CARROT 

For Jalapeños:

(Small 12 oz jar)

5 jalapeños, sliced lengthwise and/or in rounds

1 teaspoon mustard seed

1 tablespoon sugar

1 teaspoon Kosher Salt

3/4 cup apple cider vinegar

1/3 cup water

1 garlic clove, smashed

1 bunch Dill blossoms, roughly chopped

Pack your jalapeños tightly in a 1 quart glass jar leaving a bit of room at the top.  In a medium saucepan, toast mustard seeds over medium heat until fragrant, then add the rest of the ingredients.  Stir until sugar and salt have dissolved, bringing mixture to a boil.

Remove immediately from heat once mixture boils.  Pour brine into the jar, carefully, making sure to cover jalapeños completely.  Let mixture come to room temperature on the counter, then refrigerate with a tight lid for at least 6 hours or up to a week.  The pickled will be good for about 1 month.

For Carrots:

About 5-6 large carrots, cut into matchsticks

2 tablespoons mustard seeds

1 teaspoon celery seed

2 garlic cloves, minced

1 large bunch of dill flowers

1 cup apple cider vinegar

1 cup water

Pack your carrot sticks tightly in a 1 quart glass jar leaving a bit of room at the top.  In a medium saucepan, toast mustard and celery seeds over medium heat until fragrant, then add the rest of the ingredients.  Stir until sugar and salt have dissolved, bringing mixture to a boil.

Remove immediately from heat once mixture boils.  Pour brine into the jar, carefully, making sure to cover vegetables completely.  Let mixture come to room temperature on the counter, then refrigerate with a tight lid for at least 6 hours or up to a week.  The pickled will be good for about 1 month.