Update (12/18/2013): Tried these pickles tonight! While the flavor is on-point, the texture of the pickled parsnips is weird, they are slightly chewy. I recommend either cutting out the parsnip core/rind before pickling or coining the parsnips.
Need a quick, simple, spicy, and salty fix? These pickles may be your answer. Depending on your preference, you can easily modify this recipe by adding more or less of any of the dry ingredients. Or you could get creative and try different spice combinations. I’ve made countless variations of these pickles using yellow mustard seed; curious to taste the flavor differences between yellow and black mustard seeds, I experimented by swapping in black mustard for yellow in half of the pint jars. As soon as I open a jar, I’ll report back with my findings. If you didn’t notice it, these are essentially the same pickles using the same ingredients (albeit a different veggie) and ratios as the ZydeGo beans posted a couple of weeks ago, the only difference here is the red pepper flake substitution and the addition of bay leaves.
On another note, over the past two weeks we have been weighing our kitchen scraps to determine daily load and size requirements for our planned vermicompost (worm) bin. I am happy to report that this recipe produced a whopping 1lb 8oz of bountiful waste! I would be interested to hear if any great success stories of apartment scale vermaculture. Odors? Compost yield? Other pests? Any advice related to the matter would be greatly appreciated.
Lastly, I have added a links page to the site showcasing a few of my relevant go-to blogs. This list is in no way complete and it will continue to grow as I increase my network and blog queue. I welcome any suggestions and reciprocal blog love!
- 2 pounds carrots (peeled, quartered, and cut into strips)
- 2 pound parsnips (peeled, quartered, and cut into strips)
- 3-1/2 cup cider vinegar
- 3-1/2 cup water
- 2 Tbsp pickling salt
- 6 garlic cloves (sliced)
- 6 tsp red pepper flakes
- 6 tsp mustard seed (black or yellow)
- 48 whole peppercorns
- 6 bay leaves
- 3 tsp coriander seed
- Prepare carrots and parsnips.
- In a medium-sized, non-reactive pot bring vinegar, water, and salt to a boil. Remove from heat.
- Divide remaining ingredients between 6 pint jars. Pack carrots/parsnips into prepared spice jars.
- Add vinegar mixture to jars (leave approx. 1/2 inch headspace). Wipe rims, apply lids and rings (finger tight). Process in water-bath canner for 10 minutes. Remove from water and let cool on towel or drying rack for 24 hours or until sealed.