Got an excess of pickled items? Well then read on…

I’m guessing that around this time of year most people who like to preserve foods or “can” end up with a plethora (or a bunch) of jars of pickled & preserved goodness. Now if your family is anything like mine, you end up with quite a few open jars in your fridge any given time. Everyone wants to taste everything at once!

“Ohh what are those? Pickled carrots?! I need to try them…”
“Mmm those habanero pickles look good, I think I’ll try one!”
“Holy crap- you made dilly beans?! I haven’t had one of those in years… lemme get one…”
“Wow lemon marmalade. Is it good? Can I try some?”

And then all the jars sit in the fridge getting picked at here and there, taking up space. Except for the regular cucumber pickles; the pickles go like hotcakes. I can barely keep a jar for longer than a week or two tops. So after the successful potato salad I made with dilly beans, I brainstormed this macaroni salad to incorporate and use up some of the pickled goodies sitting open in my fridge. I had some pickled carrots, dilly beans, peppers in oil & regular dill pickles, so that’s what I used. Of course, you can definitely substitute plain slivered carrots, chopped fresh Bell peppers and some chopped fresh green beans too… but it’ll be a totally different taste & flavor profile.

Keep in mind also that pretty much anything could be added: pickled zucchini, cauliflower, etc. Whatever you have open & whatever tickles your pickle (pun intended). Just chop it up & toss it on in there. You can adapt it to suit you in any way, including removing the mustard or removing the red wine vinegar & using all white, etc. Also, you can adjust the ratio of vinegar to mayonnaise as you like it.

Everyone loved it. LOVED IT. It was requested for lunch quite a bit that week.

The pickled carrots come from Molly Wizenberg‘s book, A Homemade Life: Stories and Recipes from My Kitchen Table. I mentioned that lately I’d been reading through it again a few posts back, well I also saw the pickled carrots while re-reading it & became intrigued. They took no time to make, seeing as how they were really a form of “refigerator pickles” & were a welcome addition to not only this salad, but my refrigerator. I subbed fresh sprigs of rosemary for the thyme because my mother has an allergy to thyme, so I try to avoid using it in anything she’ll be eating. Now I understand that if you already have an excess of pickled vegetables, you might not want to add to it by making pickled carrots. And I really do understand. But in case you’re intrigued like I was, or you’d like to make them for your salad, I’m including Molly’s exact recipe. Mine differs slightly; I used rosemary instead of thyme, omitted the peppercorns & mustard seed but added freshly ground black pepper, and didn’t add the red pepper flakes either. But that’s something you can figure out for yourself. Same goes for the amount, I made one pint jar by adjusting the ingredients to accommodate it, which is certainly something you can do. If you used a variety of different colored heirloom carrots, it’d make an even more beautiful jar. Next time, that’s what I’ll do.

By the way, this is in the gluten-free category for the pickled carrots, not the macaroni salad, although you could definitely use gluten-free pasta. Same goes for whole wheat pasta or any kind you’d prefer. I like the tri-color because it adds to the prettiness, but that’s just a purely aesthetic reason.

They look gorgeous in the jar.

SPICY PICKLED CARROTS WITH GARLIC & THYME (from A Homemade Life)

Ingredients:

  • 2 cups apple cider vinegar, plus more off topping jars
  • 2 cups water, plus more for topping jars
  • ¼ cup granulated sugar
  • 6 (5-to 6-inch) sprigs of fresh thyme
  • 5 large cloves garlic, thinly sliced
  • 1 ½ teaspoons black peppercorns, cracked
  • 1 ½ teaspoons red pepper flakes
  • Heaping 1 ½ teaspoons salt
  • Heaping 2 tablespoons mustard seeds
  • 1 ½ pounds small (finger sized) carrots, or standard or baby sized carrots cut into sticks about ½” inch wide and 3 inches long

Directions:

  1. In a medium saucepan, combine 1 ½ cups apple cider vinegar, water, sugar, garlic, thyme, black peppercorns, red pepper flakes, salt & mustard seeds. Bring to a boil over medium-high heat, then reduce to a simmer & cook, stirring occasionally, for 10 minutes. Remove the pan from the heat, and let cool for 5 minutes. Stir in the remaining ½ cup vinegar.
  2. Put the carrots in a large, heatproof bowl, and pour the warm brine over them. Cool to room temperature. While they cool, wash 2 quart-sized canning jars and their lids in warm, soapy water.
  3. When the carrots & brine are cooled, distribute the carrots evenly among the jars, arranging them snugly. (Hands & fingers work best for this; tongs make a mess). Using a ladle, ladle the brine evenly among the jars. The carrots should be covered completely. If not, add a mixture of 2 parts vinegar and 1 part water to cover.
  4. Seal firmly & refrigerate for at least 3 days, or preferably a week. Carrots are dense & take time to absorb the brine. Carrots will last indefinitely (in theory) but try to eat them within a month or two (unless you give them a 10-minute waterbath, then they’ll probably last longer*).
* That’s my 2 cents.

PICKLED & PRESERVED MULTICOLOR MACARONI SALAD

Ingredients:

  • 1 pound tri-color pasta, cooked
  • 1 ½ cups mayonnaise
  • 5 teaspoons spicy brown mustard
  • 2 tablespoons red wine vinegar
  • 4 teaspoons white vinegar
  • 1 shallot, thinly sliced
  • ½ cup slivered pickled carrots (or regular baby carrots)
  • ¼ cup chopped dilly beans
  • 4 or 5 sweet Bell peppers in oil, chopped
  • 1 pickle spear, cut into ¼” pieces
  • ½ teaspoon paprika
  • 3 hardboiled eggs, sliced then quartered
  • Salt & pepper to taste

Directions:

  1. Mix shallot and vinegars together in a medium bowl. Set aside.
  2. Combine the mustard, mayonnaise, salt, pepper and paprika thoroughly in another medium bowl. In a third and larger bowl, add the cooked pasta and mayonnaise mixture together. Mix completely.
  3. Add the vinegar mixture and pickled vegetables and again mix thoroughly. Finally, add the eggs and gently toss.
  4. Place in refrigerator until chilled. Add more mayonnaise or vinegar right before serving if too dry.

Yeah. That’s one colorful, bright & happy macaroni salad. How could you not smile while eating that?

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