in a pickle

What to do with a ten-pound bad bag of organic carrots?  Well, after using them in a stew, chopping up matchsticks and coins for a week’s worth of snacking, adding a handful into a pumpkin soup, and setting aside enough for a carrot-ginger soup of their own, I still had a good five pounds remaining.  How about a “winter pickle?” Julienned strips of carrot packed into a mason jar with a few cloves of garlic, salt, sugar, a dash of cumin, white vinegar, and the secret ingredient there on the left – watermelon radish.  By the time the snows hit this week I’ll be ready for a picnic.


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