Thyme Leek & Carrot Pickles- Putting Up with ErinThyme Leek & Carrot Pickles- Putting Up with Erin

“That’s a very interesting perspective young lady…”. Thanks buddy! It was too dark out this morning to take photos in my usual spot so I decided to lug 4 full pints (on my bicycle) downtown for a mini pre-yoga photo shoot. Apparently my oh so hipster tendencies of taking Ball jar photos against a brick wall weren’t as stealthy as I thought. I was that girl crouching in a downtown alley being cliche as all get up… ugh. Anyways, as we move into Fall, I’m not only overly excited about all the edible colors, but about the fall foliage, photo shoot lighting, and let’s be honest, men growing beards.


I originally planned on doing two different things with these tiny leeks (Barkers Farm) and carrots (Riverside Farm) but they were both about to pass their prime so I decided to do a mélange a pickles. I kind of pulled this recipe out of my ass (I mean that in the most delectable way possible) and figured as leeks, carrots, pepper, and thyme go real well together as a base for savory dishes, they’d go equally as well in vinegar. I think that aside from straight out of the jar, these thyme leek and carrot pickles will go nicely atop a salad, some angel hair pasta, or with any other holiday appetizer plate.

In other news, the location for the November Seacoast Food Swap has been decided. Join us November 16th at Empower Yoga Center in downtown Portsmouth, NH. For more information visit the Swap FB event page or the Meetup site to register.

Thyme Leek & Carrot Pickles- Putting Up with ErinThyme Leek & Carrot Pickles- Putting Up with Erin

Thyme Leek & Carrot Pickles

Yield: 5 pints


  • 2 bunches (approximately 10) carrots (peeled, coined/halved)
  • 3 bunches (approximately 15) baby leeks (heads & tails removed, thinly sliced)
  • 5 garlic cloves (sliced)
  • 4 cups white vinegar
  • 1 cup water
  • 2 tsp sea salt
  • 1 Tbsp kosher salt
  • 1-1/2 tsp whole peppercorns
  • 1-1/2 tsp yellow mustard seed
  • 1 Tbsp dried thyme
  • 1/8th cup dried hot peppers


  1. Combine sliced leeks and sea salt in a bowl. Set aside for 2-4hrs.
  2. Rinse and drain leeks.
  3. In a medium sized, non-ionized pot combine vinegar, water, mustard seeds, peppercorns, thyme, peppers, and kosher salt. Bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Pack each pint jar with 1 sliced garlic clove, carrots, and leeks leaving ~1/2 inch headspace.
  5. Pour strained brine over jar contents leaving a 1/4 inch headspace.
  6. Wipe rims, apply lids and rings (finger tight), and process in a hot water bath for 15 minutes.
  7. Remove jars from water and let cool on a folded towel for 12-24hrs. Let pickles cure for at least 3 weeks before consuming.
  8. Store in a cool, dry place for up to 1 year.

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