Baby Carrots Pickled in Champagne & Sherry Vinegars

Baby Carrots Pickled in Champagne & Sherry Vinegars
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • ½ cup sherry vinegar
  • 1-¼ cups honey
  • ¾ lb. baby carrots with their tops on (18 to 20 carrots, about 6 inches long and ½ inch thick at the wide end)
  • 2 Tbs. whole coriander seeds
  • 1 cup Champagne vinegar
  • 1 cup dry white wine

Bring a medium saucepan of salted water to a boil over high heat. Fill a large bowl with ice water.Meanwhile, peel the baby carrots and remove all but about 1/2 inch of the green stems. Boil the carrots until barely tender, about 5 minutes. Immediately drain the carrots and then immerse them in t...

View full recipe at Fine Cooking

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