Makes 2 Qts.
This recipe, named after “joss sticks” or incense sticks, is exotically aromatic with ginger and herbs. — Recipe B. Hettig
| carrots, (about 1-3/4 lbs) |
10 c. |
thin as a dime coin slices |
| onion, or scallions |
2 c. |
or shallots, thin strips |
| HERBS & SPICES |
|
adjust to your own tastes |
| garlic |
2 TBS |
sliced |
| ginger |
2 TBS |
peeled, grated |
| fresh thyme |
2 TBS |
packed, or 1 tsp. dried |
| fresh oregano |
1 TBS |
packed, or 1/2 tsp. dried |
| red pepper flakes |
1/2 tsp. |
more or less to taste |
| peppercorns |
8 |
lightly cracked |
| bay leaf |
2 med. |
crushed |
1 Soak and lightly scrub carrots. Add peppercorns and bay leaves to the canister.
2 Mix the remaining ingredients in a large bowl. Load the canister.
3 Review pages 6 and 7 of the Perfect Pickler Instruction - Recipe Booklet; Step 4 to complete the recipe.
Variations: As time and ingredients allow, exchange some carrot with celery hearts, thinly sliced
- To go slightly more Asian, add 2-3 keffir lime leaves to the brine and 2 TBS lime juice. (Find keffir lime
leaves at Asian markets.)
- To go Tex-Mex substitute chipotle pepper flakes for the red pepper flakes, omit the ginger.
- Cutting Variations: There are many kitchen tools that can shape your carrots into spirals, crinkle cuts, julienne strips.
- Salad Version: This is a version of a Peruvian recipe I have treasured. To 2 cups of finished pickles, add the juice from a lime, 2 TBS honey, and a splash of extra virgin olive oil.
